Description
A festive and refreshing cheesecake salad with vibrant colors of strawberries, blueberries, and mini marshmallows, perfect for summer gatherings.
Ingredients
- 8 ounces whipped topping, thawed
- 1 small package cheesecake pudding powder (3.4 ounces)
- 2 cups vanilla yogurt (about 3 6-ounce yogurt containers)
- 16 ounces sliced strawberries
- 1 cup fresh blueberries
- 2 cups mini marshmallows
Instructions
- In a large bowl, mix together the vanilla yogurt and cheesecake pudding powder until smooth.
- Fold in the thawed whipped topping gently to maintain its light and fluffy texture.
- Cover the bowl and refrigerate the mixture for about an hour to allow it to set.
- Just before serving, add the sliced strawberries, blueberries, and mini marshmallows to the cheesecake mixture. Mix gently.
- Keep the salad refrigerated until ready to serve.
Notes
Serve in a large bowl or individual cups, and consider garnishing with extra fruit or graham cracker crumbs for added texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American