Description
A creamy and refreshing summer dessert salad made with fresh strawberries, blueberries, fluffy cheesecake filling, whipped topping, and marshmallows. Perfect for patriotic holidays, picnics, and warm-weather gatherings.
Ingredients
- 16 ounces fresh strawberries, hulled and sliced
- 1 cup fresh blueberries
- 8 ounces cream cheese, softened
- 3.4 ounces instant cheesecake pudding mix
- 1 cup vanilla yogurt
- 1 cup whipped topping
- 2 cups miniature marshmallows
Instructions
- Wash and thoroughly dry the strawberries and blueberries.
- Slice the strawberries into bite-sized pieces and place them in a large mixing bowl with the blueberries.
- In a separate bowl, beat the softened cream cheese until smooth and creamy.
- Add the instant cheesecake pudding mix and vanilla yogurt, mixing until thick and fully combined.
- Gently fold in the whipped topping to keep the mixture light and fluffy.
- Stir the miniature marshmallows into the cheesecake mixture.
- Pour the creamy cheesecake mixture over the berries and gently fold everything together until evenly coated.
- Refrigerate for at least 1 hour before serving to allow the flavors to blend.
Notes
- Make sure the berries are completely dry to prevent the salad from becoming watery.
- Fresh berries work best for texture and flavor.
- Greek yogurt can be substituted for vanilla yogurt for a tangier and thicker filling.
- For added crunch, sprinkle chopped pecans or walnuts on top before serving.
- White chocolate chips can be added for extra sweetness.
- Best served chilled and enjoyed within 1 day for optimal texture.
- Do not freeze, as the creamy filling may separate after thawing.
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 24g
- Sodium: 240mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
