Description

This Red White and Blue Cheesecake Salad combines fresh strawberries, blueberries, and creamy yogurt for a delightful and easy no-bake dessert, making it a perfect addition to your 4th of July festivities!

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 2 cups blackberries
whipped cream or non-dairy whipped topping

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, whisk together pudding mix, yogurt, and milk until well combined. Let the mixture sit for 5 minutes to thicken.
In a large glass serving bowl, layer half of the sliced strawberries evenly on the bottom, with larger strawberries on the edges.
Spread half of the pudding mixture over the strawberries using a flat spatula.
Sprinkle 1/3 of the blueberries on top of the pudding layer.
Repeat the layers with the remaining strawberries, the rest of the pudding, and half of the remaining blueberries.
Finish by topping the salad with mini marshmallows, the rest of the blueberries, and raspberries or blackberries.
Cover with plastic wrap or foil and refrigerate for at least one hour before serving.
Optionally, add whipped cream on top before serving.

Notes

Make sure to hull the strawberries for a cleaner presentation.
This dessert can be prepared a few hours in advance, making it ideal for gatherings.
Feel free to substitute the berries based on seasonality and availability.

Nutrition

Serving Size: 1 cup
Calories: 200
Sugar: 20g
Sodium: 150mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 4g
Cholesterol: 15mg