Berry Cheesecake Salad
Berry Cheesecake Salad is a delicious dessert salad that takes the mid out of mid-western cuisine.
Servings: 8 servings
Cost: $8.42
Equipment
Ingredients
- 1 (32-ounce) container low-fat vanilla yogurt
- 1 (3.4-ounce) package cheesecake pudding mix
- 1 (8-ounce) container frozen whipped topping thawed
- 7 cups fresh berries
Instructions
- Make sure the frozen whipped topping is completely thawed before starting.
- Wash and completely dry berries; if the berries are still wet, it will make the salad soggy, and the dressing won't adhere as well. I like to use 3 cups strawberries, 1 cup blueberries, 1 cup blackberries, 1 cup raspberries in this recipe. Slice or dice strawberries.
- Put the yogurt in a separate large bowl, and pour the dry pudding mix right on top. Use an electric hand mixer to beat the two together until completely smooth. With a spatula, gently fold in the thawed whipped topping until completely combined (see note 1).
- Add berries and toss fold to combine.
- Either serve immediately or refrigerate until ready to serve. Best enjoyed within 1–2 days.
Notes
Note 1: To make homemade whipped topping using heavy cream, whip 1 cup heavy cream with 1/2 cup powdered sugar and 1/2 teaspoon vanilla extract in a stand mixer with a whisk attachment. Beat to combine, and then increase the speed and whip until firm peaks form, about 2–4 minutes. With a spatula, fold the whipped topping into the pudding and yogurt mixture.
Storage: Store leftover Berry Cheesecake Salad in an airtight container in the fridge and enjoy within 1-2 days. Best enjoyed fresh!
Nutrition
Serving: 1serving | Calories: 239kcal | Carbohydrates: 63.8g | Protein: 0.8g | Fat: 0.3g | Sodium: 147.3mg | Fiber: 1.5g | Sugar: 61.1g