Strawberry Cheesecake Salad

Strawberry Cheesecake Salad is loaded with cream cheese, jello pudding, yogurt, fresh strawberries, and whipped topping then sprinkled with a graham cracker crust.

Author Amber Brady

Prep Time 15

Total Time 15

Yields servings (Makes approximately 8 cups)

Ingredients

8 oz block-style cream cheese, room temperature
32 oz container strawberry yogurt, cold
5.1 oz large box instant cheesecake pudding mix, dry
8 oz container whipped topping (Cool Whip), thawed
1-2 lbs fresh strawberries, hulled and sliced
9-inch prepared graham cracker pie crust, crumbled

Instructions

In a large bowl, beat the cream cheese with an electric hand mixer until light and creamy.
Add the strawberry yogurt and pudding mix. Blend with electric hand mixer until smooth.
Fold in the whipped topping and sliced strawberries with a spatula.
Break up the pie crust and sprinkle on top just before serving or offer it in a bowl on the side with a spoon to sprinkle on top of individual servings.

Notes

*If you cannot find a 5.1oz (large) box of instant cheesecake pudding mix, use 1 ½ small (3.4oz) boxes.

*The amount of strawberries used will depend on how much fruit-to-fluff that you want.

TIP: Slice strawberries with a sturdy egg slicer for even pieces.

*For extra tanginess use some sour cream in place of some of the yogurt.

Nutrition