Description

This Red White and Blue Cheesecake Salad features layers of strawberries, blueberries, and a creamy pudding base, making it an ideal dessert for summer celebrations. It’s quick to make and perfect for gatherings, bringing vibrant colors and flavors to your table.

Ingredients

Scale

6.8 ounces unprepared instant cheesecake pudding mix (two 3.4 ounce boxes)
10 ounces vanilla yogurt
2 cups milk or non-dairy milk
2 pounds strawberries hulled and thinly sliced
1 pound fresh blueberries
1 cup mini marshmallows
1 cup fresh raspberries or 2 cups blackberries
whipped cream or non-dairy whipped topping

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Instructions

In a large bowl, combine the pudding mix, yogurt, and milk; whisk until well mixed. Allow the mixture to sit for 5 minutes to thicken.
Arrange half of the sliced strawberries in an even layer in a large glass or trifle bowl, placing larger strawberries on the outer edges.
Spread half of the pudding mixture over the layer of strawberries using a flat spatula.
Sprinkle one-third of the blueberries on top of the pudding mixture.
Continue layering with the remaining strawberries, then the rest of the pudding, and half of the remaining blueberries.
Finish with a topping of mini marshmallows, the last of the blueberries, and either raspberries or blackberries.
Cover the bowl with plastic wrap or foil and refrigerate for at least one hour before serving.
Optionally, add whipped cream on top just before serving.

Notes

This dessert can be made a day ahead; just keep it refrigerated until serving.
Feel free to substitute other berries based on availability or preference.
The pudding mix can be replaced with sugar-free options for a lighter version.

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 30g
Sodium: 200mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 5g
Cholesterol: 30mg