This Red, White, & Blue Berry Cheesecake Salad is the perfect summer dessert! Its chilled which makes it refreshing but its not so heavy that it weighs you down. This is perfect any summer day for a BBQ, after a pool day, or to make for your Independence Day party!
Ingredients
- 8 ounces nonfat cream cheese softened
- 7 Tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 16 ounces fat free frozen whipped topping thawed
- 4 cups strawberries sliced
- 3 cups blueberries
- 1 cup hard pretzels chopped
Servings: 1/2 cup servings
Units:
Instructions
- Wash your hands and your preparation area. Rinse strawberries and blueberries under cool running water before slicing or using.
- Using a stand mixer or hand mixer, beat the cream cheese, powdered sugar, and vanilla extract until fluffy.
- Carefully fold in the whipped topping.
- Carefully fold in the berries and pretzels.
- Store in refrigerator until ready to eat.
- Tip: It’s recommended that you fold in the berries and pretzels just before serving. Storage for too long may water down the cheesecake and make the pretzels soggy.
Recipe Notes
Recipe contains 48% DV of Vitamin C per serving.
