2poundsstrawberrieshulled and thinly sliced *See Notes
1poundfresh blueberries
1cupmini marshmallows
1cupfresh raspberriesor 2 cups blackberries
Optional Topping
whipped creamor non-dairy whipped topping
Instructions
To a large bowl, add pudding mix, yogurt, and milk; whisk well to combine. Let the mixture sit and thicken for 5 minutes.
In a large glass serving bowl or trifle bowl, arrange half of the strawberries in an even layer. *Place larger diameter strawberries on the outer edges.
Use a flat spatula to smooth half of the pudding mixture over the strawberries.
Arrange 1/3 of the blueberries on top of the pudding.
Repeat the layers with the all the remaining strawberries, all the remaining pudding, and half of blueberries.
Top the cheesecake salad with mini marshmallows, remaining blueberries, and raspberries (or blackberries).
Cover the bowl with plastic wrap or foil and refrigerate for at least an hour before serving.
If desired, top with whipped cream before serving.
Notes
If you can't find instant cheesecake pudding mix, use instant vanilla pudding mix.
You can substitute sugar free instant pudding, but note that sugar-free pudding comes in a different size. You'll need two 1-ounce boxes.
Cut strawberries in even slices so they layer evenly.
When spreading the pudding, it’s easier if you spoon the pudding in the center, then use a spatula to spread it out to the edges.
Make ahead: Cheesecake salad can be made up to 48 hours in advance.