Description

Celebrate the 4th of July with this Red White and Blue Cheesecake Salad! This refreshing no-bake dessert features creamy cheesecake pudding, yogurt, and vibrant strawberries, blueberries, and raspberries. Perfect for gatherings and easy to prepare, it’s a festive way to enjoy summer flavors!

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

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Instructions

In a large bowl, combine pudding mix, yogurt, and milk; whisk until well mixed. Allow the mixture to sit for 5 minutes to thicken.
In a large glass serving bowl or trifle bowl, layer half of the strawberries evenly, placing larger strawberries on the outer edge.
Smooth half of the pudding mixture over the layer of strawberries using a spatula.
Sprinkle 1/3 of the blueberries on top of the pudding layer.
Repeat the layering process with the remaining strawberries, pudding, and half of the remaining blueberries.
Finish the salad by adding mini marshmallows, the rest of the blueberries, and raspberries (or blackberries) on top.
Cover the bowl with plastic wrap or foil and refrigerate for at least an hour before serving.
If preferred, add whipped cream on top just before serving.

Notes

For an even lighter version, use sugar-free pudding mix and dairy-free yogurt.
Feel free to mix in other berries based on your preference or seasonal availability.

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 25g
Sodium: 150mg
Fat: 5g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 6g
Cholesterol: 5mg