Cheesecake Fruit Salad
Directions
- 1Beat cream cheese and butter until smooth; mix in powdered sugar, then fold in whipped topping. Refrigerate.
- 2Whisk together pudding mix, milk, and vanilla until thickened. Refrigerate.
- 3Gently fold pudding into the cheesecake mixture.
- 4Add sliced strawberries, blueberries, and blackberries; fold gently to combine.
- 5Cover and refrigerate for at least 1 hour before serving.
- 6Garnish with extra fruit if desired. Enjoy chilled.
- 7Store covered in the fridge for up to 2 days; fruit will get soggy after that
Ingredients
- 4 ounces cream cheese
- 0.25 cup unsalted butter
- 0.5 cup powdered sugar
- 8 oz container whipped topping like Cool Whip
- 3.4 oz instant vanilla pudding mix
- 1.5 cups milk
- 1 tsp vanilla extract
- 1 cup strawberries, hulled and sliced
- 1 cup blueberries
- 1 cup blackberries
Equipment
bowlwhisk
Tips
- Serve immediately for crisp fruit, or prepare the day before storing the cheesecake mixture and fruit separately.
- Drizzle with honey or sprinkle with toasted coconut for extra flair.
- Use other fruits such as pineapple chunks, sliced kiwi, grapes, or peaches
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