Description
This Red White and Blue Cheesecake Salad is a vibrant, easy-to-make dessert featuring layers of fresh strawberries, blueberries, and a creamy pudding mix. Perfect for 4th of July gatherings or any summer celebration, it combines taste and simplicity in every bite.
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
Instructions
- In a large bowl, combine instant pudding mix, yogurt, and milk; whisk until fully mixed. Allow the mixture to thicken for 5 minutes.
- Arrange half of the sliced strawberries in a large glass serving bowl or trifle bowl in an even layer, placing larger strawberries around the edges.
- Spread half of the pudding mixture evenly over the strawberries using a flat spatula.
- Top with one-third of the blueberries on the pudding layer.
- Repeat the layers with the remaining strawberries, all of the pudding mixture, and half of the remaining blueberries.
- Finish by adding mini marshmallows, the rest of the blueberries, and fresh raspberries or blackberries on top.
- Cover the bowl with plastic wrap or foil and refrigerate for at least one hour before serving.
- Optionally, add whipped cream on top right before serving.
Notes
You can substitute the pudding mix with sugar-free instant pudding or vanilla pudding as a healthier option.
Adjust the quantity of berries according to your preference.
For added flavor, consider using a flavored yogurt instead of plain vanilla.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 32g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg