red white and blue cheesecake salad

Desserts

Red White and Blue Cheesecake Salad

Lean into the vintage theme and serve this cheesecake salad with vintage recipes from the ’50s, like chicken amandine and stuffed celery. For a Fourth of July potluck, serve it with Kansas City-style ribs and macaroni salad. Of course, once you’ve tried the cheesecake salad, you might just like it enough to serve it for dessert after any summer dinner in your repertoire. Think of it as cheesecake without the trouble of a crust.

Ingredients

1 package (8 ounces) cream cheese, softened
1 package (3.4 ounces) instant cheesecake pudding mix
1 cup whole milk
1 tub (8 ounces) frozen whipped topping, thawed
1 package (10 ounces) miniature marshmallows
1 cup chopped fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries

Directions

In a large bowl, beat cream cheese and pudding mix until smooth. Beat in milk and whipped topping. Fold in marshmallows and berries. Cover and refrigerate at least 1 hour before serving.