Cheesecake Fruit Salad
This luscious salad combines sweet cheesecake filling and fresh summer fruit for a pretty potluck dish.
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Servings: 8
Ingredients
Cheesecake Layer:
- 4 ounces cream cheese softened
- 1/4 cup unsalted butter softened
- 1/2 cup powdered sugar
- 8 oz container whipped topping like Cool Whip
Pudding Layer:
- 3.4 oz instant vanilla pudding mix
- 1 1/2 cups milk
- 1 tsp vanilla extract
Fruit Layer:
- 1 cup strawberries hulled and sliced
- 1 cup blueberries
- 1 cup blackberries
Instructions
- In a bowl, beat the cream cheese and butter until smooth. Mix in powdered sugar, then fold in whipped topping. Refrigerate.
- In another bowl, whisk together the pudding mix, milk, and vanilla until thickened. Refrigerate.
- Gently fold the pudding into the cheesecake mixture.
- Add in the sliced strawberries, blueberries, and blackberries. Fold gently to combine.
- Cover and refrigerate salad for at least 1 hour before serving.
- Garnish with extra fruit if desired. Enjoy chilled.
- Storage: Store covered in fridge up to 2 days. The fruit will get soggy after that.