Ingredients
- 3.4 oz Cheesecake flavored instant pudding
- 8 oz Cream Cheese, room temperature
- 8 oz whipped topping
- 1 cup milk (whole milk recommended)
- 10 oz mini marshmallows
- 1 cup sliced fresh strawberries
- 1 cup fresh blueberries
- 1 cup fresh raspberries
Instructions
- Prepare the Dressing: In a medium-sized bowl, whisk together the instant pudding mix, softened cream cheese, whipped topping, and milk until the mixture is completely smooth and free of lumps.
- Add Marshmallows: Gently fold the mini marshmallows into the prepared cheesecake dressing, ensuring they are evenly coated.
- Incorporate Berries: Carefully add the fresh strawberries, blueberries, and raspberries, one type at a time, to the cheesecake mixture. Mix very slowly and gently to avoid crushing the delicate berries, especially the ripe strawberries and raspberries.
- Chill: Cover the bowl and refrigerate for at least one hour to allow the flavors to meld and the salad to chill thoroughly.
Notes
- No Frozen Berries! This is crucial. Frozen berries release water as they thaw, making your beautiful cheesecake salad watery and soggy. Always use fresh berries for this recipe.
- Softened Cream Cheese is Key: Ensure your cream cheese is at room temperature before mixing. This prevents lumps and ensures a silky-smooth dressing.
- Patience with Mixing: When adding the berries, be as gentle as possible. Ripe berries can break apart easily, affecting the salad’s appearance.
- Make Ahead: This salad can be prepared up to 48 hours in advance and stored covered in the refrigerator.
- Adjusting Consistency: If the dressing gets a little too thick, whisk in an additional tablespoon or two of milk until it reaches your desired consistency.
- Prep Time: 10 minutes
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