Description
A dazzling no-bake cheesecake salad with layers of creamy pudding, mini marshmallows, and fresh berries. Perfect for patriotic summer gatherings, this refreshing dessert is easy to prepare and visually striking with its red, white, and blue color scheme.
Ingredients
1 package (3.4 oz) Cheesecake flavored instant pudding mix
1 package (8 oz) Cream Cheese, softened to room temperature
1 container (8 oz) Whipped Topping (like Cool Whip®), thawed
1 cup Milk (whole or 2% recommended for creaminess)
1 bag (10 oz) Mini Marshmallows
1 cup fresh Strawberries, hulled and sliced
1 cup fresh Blueberries, rinsed and dried
Instructions
In a large bowl, combine pudding mix and milk, whisking until smooth and thickened (5-7 minutes).
Add softened cream cheese and 4 oz of whipped topping, mixing until fully blended and creamy.
Fold in remaining 4 oz whipped topping gently to avoid deflating the mixture.
Layer mini marshmallows in the base of your serving dish for the “white” layer.
Spoon half the cheesecake pudding mixture over the marshmallows, then finish with a layer of blueberries.
Garnish with strawberries and serve chilled. Garnish with extra blueberries and cream for decoration.
Notes
Chill for at least 1 hour before serving for best results.
Pair with graham cracker crumbs (optional) for added texture on the white layer.
Prep ahead: Store in fridge for up to 24 hours. Substitute blueberries with blue raspberry Jell-O (non-alcoholic) for a classic layered version in a pinch.
- Prep Time: 15
- Category: Recipes
- Method: Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg