Ingredients
Scale
- 1 (3.4 oz) box of cheesecake instant pudding
- 1 1/2 cups of milk
- 2 cups of heavy whipping cream
- 1/2 cup of powdered sugar
- 4 oz of softened cream cheese
- 4 cups of strawberries (2 (16 oz) packages) – reserve some for topping
- 2 cups of blueberries (1 (18 oz) package) – reserve some for topping
- 2 cups of mini marshmallows – reserve some for topping
Instructions
- Prepare the pudding mixture: In a large mixing bowl, combine the milk and instant cheesecake pudding mix. Use a whisk to blend everything together, making sure there are no lumps. Set the bowl aside for about 5 minutes to allow the pudding to thicken.
- Whip the cream: In a separate bowl, pour the heavy cream and add the powdered sugar. Using an electric mixer, beat the mixture on high speed until stiff peaks form. You’ll know it’s ready when the whipped cream holds its shape and doesn’t collapse when you lift the beaters out of the bowl. This step is important because it adds lightness and airiness to the salad.
- Combine the pudding and cream cheese: After the pudding has thickened, add the softened cream cheese to the bowl. Mix the cream cheese and pudding together until smooth. The cream cheese adds richness and helps the pudding become even creamier.
- Fold in the whipped cream: Gently fold the whipped cream into the pudding and cream cheese mixture. Be careful not to deflate the whipped cream, as you want the final texture to be light and fluffy.
- Prepare the berries: Wash and dry your strawberries and blueberries. Slice the strawberries into bite-sized pieces. Set aside a few berries for garnishing the salad later. Add the sliced strawberries, blueberries, and mini marshmallows to the creamy mixture. Use a rubber spatula to gently fold everything together until well-combined.
- Serve: Transfer the berry cheesecake fluff to a large serving bowl. Garnish the top with the reserved berries and marshmallows. The fluff can be served immediately, or you can chill it in the refrigerator for about 30 minutes to allow the flavors to meld.
Notes
- Thickening the pudding: If the pudding mix isn’t thickening as expected, make sure to give it enough time to set. Don’t skip the 5-minute waiting period after mixing the pudding and milk. If it’s still too runny, you can add a bit more pudding mix, but that’s usually unnecessary.
- Cream cheese consistency: For best results, ensure that your cream cheese is softened to room temperature. If it’s too cold, it might clump up when mixed with the pudding, which can make the texture less smooth. Softened cream cheese integrates much better into the mixture.
- Whipping cream properly: When whipping the cream, keep an eye on the texture. If you accidentally over-whip the cream, it can turn into butter, so stop when stiff peaks form and the mixture is light and fluffy. If you don’t have an electric mixer, a hand whisk will work as well, but it might take a little more elbow grease!
- Fruit variations: Feel free to use different fruits based on what’s in season or your preferences. You could swap out the strawberries and blueberries for raspberries, blackberries, or even diced peaches or mangoes. The fluff will still taste amazing!
- Make it ahead of time: If you’re preparing this dessert for a party or family gathering, this berry cheesecake salad can be made a few hours in advance. Simply cover it with plastic wrap and refrigerate. The longer it sits, the more the flavors will meld together, so don’t worry about making it ahead of time.
- Prep Time: 15 minutes