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CHEESECAKE BERRY SALAD

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Ingredients:

▢3 (8 ounces) cream cheese softened
▢1.5 cup sugar
▢24 ounces cool whip thawed*
▢18 cups berries I used:
▢9 cups strawberries sliced
▢3 cup blackberries
▢3 cup blueberries
▢3 cup raspberries

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Instructions:

In a large bowl using a hand mixer whip together the cream cheese and powdered sugar until smooth.

Next add the cream in whipping with the hand mixer until the mixture becomes fluffy and light.

Gently fold in your strawberries and blueberries.

Next gently fold in the cubed cake.

You can garnish with a few extra strawberries and blueberries.

For an extra festive pop I take a slice of the cake and use a little star cutter to cut out little cake stars to decorate with.

Chill 30 minutes in the fridge before serving.

Notes:

Tips and Tricks When Making Your Summer Berry Cheesecake Salad

Room-temperature cream cheese will ensure you get a smooth consistency to the fluffy cheesecake mixture.

You’ll want to use the freshest berries possible for this delicious recipe.

For best results, serve your salad cold, the same day it is made.

Store in the fridge for up to 3 days, covered.

You can use any mix of your favorite fruits such as blackberries or raspberries

Lime zest or fresh mint would also make a lovely garnish.

You can skip adding the cake to the mix and just spoon the fruit and cream mixture over slices of cake.

Can I use frozen berries to make this dip?

I would advise you not to use frozen fruit as the excess moisture will make the salad too soggy.

Nutrition:

Serves: 24

Calories 193kcal (10%)
Carbohydrates 44g (15%)
Protein 2g (4%)
Fat 3g (5%)

Saturated Fat 1g (5%)
Cholesterol 5mg (2%)
Sodium 23mg (1%)
Potassium 242mg (7%)
Fiber 7g (28%)
Sugar 33g (37%)
Vitamin A 160IU (3%)
Vitamin C 44.1mg (53%)
Calcium 58mg (6%)
Iron 0.7mg (4%)

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