Description
A quick and refreshing dessert salad featuring a creamy cheesecake-flavored dressing combined with fresh strawberries, blueberries, and miniature marshmallows. Perfect for patriotic occasions or any festive gathering, this Red, White, and Blue Cheesecake Salad delivers a delightful mix of creamy sweetness and fruity freshness.
Ingredients
Creamy Dressing
- 3.4 oz box of cheesecake pudding mix
- 12 oz whipped topping
- 18 oz strawberry yogurt
- 1 teaspoon vanilla extract
Fruit and Mix-Ins
- 1 lb strawberries, sliced
- 2 cups blueberries
- 2 cups miniature marshmallows
Instructions
- Make the creamy dressing: In a large bowl, combine the whipped topping, cheesecake pudding mix, vanilla extract, and strawberry yogurt. Whisk thoroughly until the mixture is smooth and well blended. Cover the bowl and refrigerate the dressing for about one hour to let it set and chill.
- Prep the fruit: Rinse the blueberries under cold water and drain well. Wash the strawberries, pat them dry with a towel, then slice them into bite-sized pieces.
- Combine: Remove the chilled creamy dressing from the refrigerator. Gently fold in the sliced strawberries, blueberries, and miniature marshmallows, stirring carefully to ensure everything is evenly mixed without crushing the fruit.
- Serve: Serve the salad immediately for best freshness and texture, or keep refrigerated until ready to enjoy.
Notes
- For best results, use fresh, ripe strawberries and blueberries.
- You can substitute the miniature marshmallows with chopped nuts or coconut flakes for added texture.
- This salad can be made a few hours ahead, but add marshmallows just before serving to prevent them from getting soggy.
- To make it dairy-free, try using coconut whipped topping and dairy-free yogurt alternatives.
- Keep the salad chilled until serving to maintain the creamy consistency.
