Berry Cheesecake Pudding Salad Recipes

RASPBERRY CHEESECAKE FLUFF SALAD RECIPE

Raspberry Cheesecake Fluff Salad Recipe image

This Raspberry Cheesecake Fluff Salad makes the perfect side dish or dessert. It's easy to make and full of delicious fruity flavor. You are going to love how easy it is, and how quickly it comes together. You need to try this summer salad recipe.

Provided by Camille Beckstrand

Time 5m

Number Of Ingredients 4

Ingredients

5.1 ounces cheesecake instant pudding mix (1½ (3.4 ounce) boxes)
32 ounces Vanilla yogurt (1 container)
8 ounces cool whip (1 container, thawed)
10 ounces frozen raspberries (1 package, slightly thawed)

Steps:

In a large bowl, mix together pudding mixes, yogurt, and Cool Whip (you'll have to really beat it to get out all the lumps!).
Fold in the berries (the more that you stir them in, the more that they will turn your salad pink).
Cover and chill until serving time.

Nutrition Facts : Calories 214 kcal, Carbohydrate 41 g, Protein 7 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 819 mg, Fiber 2 g, Sugar 22 g, ServingSize 1 serving

BERRY CHEESECAKE PUDDING SALAD

Berry Cheesecake Pudding Salad image

Creamy and fruity, this berry cheesecake pudding salad is super easy to whip up and enjoy. There are only a few ingredients and is something you will want to make over and over!

Provided by Camille

Categories Salad

Yield 8-10

Number Of Ingredients 6

Ingredients

1 (32 ounce) container low fat strawberry yogurt
2 (3.4 ounce) boxes instant cheesecake pudding (white chocolate flavor also works)
1 (16 ounce) container Cool-Whip
1 (16 ounce) package frozen mixed berries (partially thawed)
3 bananas (sliced)
1 pound fresh strawberries (sliced)

Steps:

Pour yogurt into a large bowl and mix in pudding (it will be kind of lumpy).
Fold in the Cool-Whip (the lumps will go away as you stir it).
Fold in the fruit until combined.
Keep refrigerated until ready to serve.

Nutrition Facts : Servingsize 1 serving

CHEESECAKE FRUIT SALAD

Cheesecake Fruit Salad image

Creamy, luscious, smooth base to stir a wonderful pile of fruit into. This is a great dish to take to a potluck, or share as a summery dessert. You could even scoop this over angel food cake as a variation. But it doesn't need anything more than a spoon! Don't combine too far in advance, as the cream mixture may absorb liquid from the fruit and start to break down.

Provided by Rebekah Rose Hills

Categories Fruit Salads

Time 15m

Yield 12

Number Of Ingredients 10

Ingredients

1 ½ cups milk
1 (3.4 ounce) package instant cheesecake pudding mix
2 ounces cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
3 cups grapes
1 pound fresh strawberries, hulled and sliced
2 large bananas, sliced
1 (6 ounce) container fresh blackberries
1 (6 ounce) container fresh raspberries
1 (6 ounce) container fresh blueberries

Steps:

Combine milk and pudding mix in the bowl of a stand mixer and mix until incorporated. Slowly blend in cream cheese, increasing the speed to high until mixture is smooth. Mixture should be somewhat thick.
Fold in frozen whipped topping, using a spatula, until well incorporated and mixture is light and creamy. Add grapes, strawberries, bananas, blackberries, raspberries, and blueberries. Fold in gently, until fruit is well coated and evenly mixed in. Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 199 calories, Carbohydrate 32.4 g, Cholesterol 7.6 mg, Fat 6.7 g, Fiber 3.9 g, Protein 2.9 g, SaturatedFat 5.1 g, Sodium 86.1 mg, Sugar 21.6 g

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