Red White Blue Cheesecake Salad (Print Format)
Fresh berries, marshmallows, and creamy cheesecake filling create a show-stopping, festive treat for any patriotic celebration.
# Ingredients:
01 -
3.4 oz cheesecake flavored instant pudding mix
02 -
8 oz cream cheese, room temperature
03 -
8 oz whipped topping
04 -
1 cup whole milk
05 -
10 oz mini marshmallows
06 -
1 cup fresh strawberries, sliced
07 -
1 cup fresh blueberries
08 -
1 cup fresh raspberries
# Steps:
01 -
Whisk together the instant pudding mix, softened cream cheese, whipped topping, and whole milk in a medium-sized bowl until smooth and free of lumps.
02 -
Gently fold the mini marshmallows into the prepared cheesecake dressing, ensuring even coating.
03 -
Carefully add the fresh strawberries, blueberries, and raspberries, mixing gently to avoid crushing the delicate berries.
04 -
Cover the bowl and refrigerate for at least one hour to allow flavors to meld and thoroughly chill.
# Tips:
01 -
Always use fresh berries, as frozen berries will release water and make the salad soggy as they thaw.
02 -
Ensure cream cheese is at room temperature to prevent lumps and achieve a smooth dressing.
03 -
Be gentle when mixing ripe berries to maintain their shape and presentation.
04 -
The salad can be made up to 48 hours in advance and stored in the refrigerator.
05 -
If the dressing is too thick, whisk in 1-2 tablespoons of milk to adjust the consistency.