Red White And Blue Cheesecake Salad
Creamy and rich, Red White and Blue Cheesecake Salad is characterized by a sweet-tangy cream cheese swirl packed with fresh fruit.
Servings: 8 servings
Calories: 120kcal
Equipment
- 1 Large mixing bowl
- 1 Electric mixer
Ingredients
- 1 (8-ounce) package cream cheese
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup milk
- 8 ounces thawed Cool Whip
- 1 cup blueberries
- ½ cup strawberries, chopped
- ½ cup mini marshmallows
- Whipped cream (optional)
Instructions
- In a large mixing bowl, beat the cream cheese with an electric mixer until smooth.1 (8-ounce) package cream cheese
- Add the sugar and vanilla extract to the bowl, and continue to beat until well combined.½ cup granulated sugar, 1 teaspoon vanilla extract
- Pour the milk into the bowl and beat until the mixture is light and fluffy.¼ cup milk
- Fold the Cool Whip into the cream cheese mixture.8 ounces thawed Cool Whip
- Gently fold in the blueberries, strawberries, and mini marshmallows.1 cup blueberries, ½ cup strawberries, chopped, ½ cup mini marshmallows
- Refrigerate the mixture for at least 2 hours or until chilled.
- Before serving, add whipped cream on top (if desired).Whipped cream (optional)
Video
Notes
Store cheesecake salad in a bowl tightly covered with plastic or in an airtight container in the fridge for up to 3 days. Serve cold.
Nutrition
Serving: 1serving | Calories: 120kcal | Carbohydrates: 26g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 6mg | Sodium: 27mg | Potassium: 71mg | Fiber: 1g | Sugar: 22g | Vitamin A: 75IU | Vitamin C: 7mg | Calcium: 43mg | Iron: 0.1mg