Description
Red White Blue Cheesecake Salad is a delightful no-bake dessert that captures the essence of summer celebrations. With its vibrant layers of strawberries, blueberries, and creamy cheesecake filling, this salad is as visually stunning as it is delicious. Perfect for picnics, potlucks, or 4th of July gatherings, it offers a refreshing taste that everyone will love. The easy preparation ensures you can whip it up in no time, making it an ideal choice for both novice and experienced cooks alike. Serve it chilled for a lovely treat that brightens up any occasion!
Ingredients
Scale
- 6.8 ounces unprepared instant cheesecake pudding mix
- 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 blackberries)
- Whipped cream (for topping)
Instructions
- In a large mixing bowl, whisk together pudding mix, yogurt, and milk until combined. Let sit for 5 minutes to thicken.
- In a large glass serving bowl or trifle bowl, layer half of the sliced strawberries evenly.
- Spread half of the pudding mixture over the strawberries using a flat spatula.
- Add one-third of the blueberries on top of the pudding layer.
- Repeat with remaining strawberries and pudding mixture, followed by half of the remaining blueberries.
- Top with mini marshmallows, remaining blueberries, and raspberries (or blackberries).
- Cover with plastic wrap and refrigerate for at least an hour before serving.
- Serve chilled with whipped cream if desired.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 160g)
- Calories: 240
- Sugar: 22g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg