Description
A creamy, no-bake dessert salad made with a cheesecake-flavored base and fresh blueberries. Light, fruity, and perfect for potlucks, barbecues, or an easy summer treat.
Ingredients
- 8 oz cream cheese, softened
- 1 (3.4 oz) box instant white chocolate or cheesecake pudding mix
- 1/2 cup milk
- 8 oz whipped topping (like Cool Whip), thawed
- 2 cups fresh blueberries
- Optional: 1 cup mini marshmallows or 1/2 cup shredded coconut
Instructions
- In a large bowl, beat softened cream cheese until smooth and creamy.
- In a separate bowl, whisk together pudding mix and milk until slightly thickened.
- Fold pudding mixture into the cream cheese until fully combined.
- Gently fold in the whipped topping until the mixture is light and fluffy.
- Carefully stir in the fresh blueberries and any optional mix-ins.
- Chill for at least 30 minutes before serving. Stir gently before serving if needed.
Notes
- Add strawberries or raspberries for more fruit variety.
- Top with crushed graham crackers or vanilla wafers for added crunch.
- Substitute Greek yogurt for part of the cream cheese for a lighter option.
- Use sugar-free pudding and light whipped topping to reduce sugar.
- Fold in fruit last to avoid crushing and prevent it from sinking.
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 18g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
