Ingredients
Cheesecake Dressing
- 3.4 oz box of cheesecake pudding mix
- 12 oz whipped topping
- 18 oz strawberry yogurt
- 1 teaspoon vanilla extract
Fruit & 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 these ingredients thoroughly until the mixture is smooth and well blended. Cover the bowl and refrigerate for about one hour to allow the flavors to meld and the pudding to set.
- Prep the fruit: Wash and drain the blueberries carefully. Then wash the strawberries, pat them dry with a paper towel, and slice them into bite-sized pieces suitable for the salad.
- Combine the salad: Remove the chilled cream mixture from the refrigerator. Gently fold in the sliced strawberries, blueberries, and miniature marshmallows. Stir carefully to combine everything evenly without breaking up the fruit.
- Serve: The salad is best served immediately after combining to keep the marshmallows soft and the fruit fresh. Enjoy this fresh, creamy, and colorful dessert salad as a perfect summer treat.
Notes
- For best results, chill the pudding mixture for at least one hour before adding fruit.
- Use fresh, ripe strawberries and blueberries for optimal flavor and texture.
- You can substitute marshmallows with chopped nuts or granola for a crunchy variation.
- This salad is best consumed the day it is made to avoid sogginess.
- Keep refrigerated if not serving immediately to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert Salad
- Method: No-Cook
- Cuisine: American
