Red, White and Blue Cheesecake Salad for a Festive Summer Treat

Celebrate summer with this Red, White and Blue Cheesecake Salad, a refreshing and visually stunning dessert that's perfect for gatherings.

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Prep Time 10

Chilling Time 30

Total Time 40

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

1 container Cool Whip Thaw fully before using
1 box Instant Cheesecake Pudding Mix Use dry, do not prepare
1 cup Milk Can use whole or low-fat milk
1 cup Strawberries Slice before adding
1 cup Blueberries Prefer fresh over frozen
1 cup Blackberries Fresh is best for texture
1 cup Raspberries Fresh is preferred
1 teaspoon Vanilla Extract Optional for flavor enhancement

For Garnishing

1 cup Extra Berries Use a mix for variety
1 cup Crushed Graham Crackers Add right before serving

Equipment

Mixing bowl
Whisk
spatula
Plastic wrap
serving dish

Method

Step‑by‑Step Instructions

In a large mixing bowl, combine one container of fully thawed Cool Whip, dry instant cheesecake pudding mix, and 1 cup of milk. Whisk until smooth and creamy, about 2–3 minutes.
Gently fold in 1 cup each of sliced strawberries, blueberries, blackberries, and raspberries into the creamy mixture.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
Before serving, stir gently, transfer to a serving dish, and top with additional fresh berries and a sprinkling of crushed graham crackers.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 160mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 250IUVitamin C: 15mgCalcium: 80mgIron: 1mg

Notes

Enjoy the salad within 24 hours for the best flavor and texture. Store leftovers in an airtight container for up to 2 days.

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