Description

A delightful and airy no-bake dessert featuring fresh summer berries and mini marshmallows folded into a sweet, creamy cheesecake base. This vibrant red, white, and blue salad is the ultimate crowd-pleaser for picnics, potlucks, and patriotic celebrations.

Ingredients

2 pounds fresh strawberries, hulled and sliced
1 pint fresh blueberries
1 (8-ounce) package cream cheese, softened
1/2 cup powdered sugar
1 (16-ounce) tub whipped topping (Cool Whip), thawed
1 (10-ounce) bag mini marshmallows
1 teaspoon vanilla extract
1 pinch salt

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Instructions

Wash the strawberries and blueberries, then pat them completely dry. Hull the strawberries and cut them into bite-sized pieces roughly the same size as the marshmallows.
In a large mixing bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt with an electric mixer until the mixture is smooth and creamy.
Add half of the thawed whipped topping to the cream cheese base and stir until well incorporated. Gently fold in the remaining half of the whipped topping with a spatula to keep the texture light and fluffy.
Carefully fold in the prepared strawberries, blueberries, and mini marshmallows until they are evenly coated in the creamy cheesecake dressing.
Transfer the salad to a container and refrigerate for at least one hour before serving to let the flavors meld and the base set up.

Notes

To prevent the salad from becoming watery, ensure your berries are completely dry after washing before you slice them and add them to the cream. If you are preparing this for an outdoor event, keep it chilled in a cooler until right before serving to maintain the airy consistency of the whipped topping.

Prep Time: 15 mins
Cook Time: 0 mins
Category: Salad
Method: No-Bake
Cuisine: American