Red White and Blue Cheesecake Salad
This Red, White and Blue Cheesecake Salad is a creamy, fruity, patriotic dessert that is perfect for any summer holiday celebration.
Servings: 8 servings
Ingredients
- 1 lb strawberries sliced
- 1 pint blueberries
- 6 oz raspberries
- 8 ounces cream cheese softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 8 oz cool whip
Instructions
- Begin by washing and slicing the strawberries into bite-sized pieces.
- In a large bowl, beat together softened cream cheese, powdered sugar and vanilla until creamy and smooth. Gently fold in the whipped topping.
- Gently fold in the berries to ensure they are evenly coated with the creamy cheesecake mixture.
- Chill in the refrigerator for at least an hour before serving. Garnish with additional berries for presentation.
Notes
- Store remaining leftovers in an airtight container in the fridge for 3-4 days. Stir before serving.
- Avoid freezing the cheesecake salad as the creamy texture will not hold up well.
