Can I use frozen strawberries instead of fresh?

Fresh strawberries really work best for this recipe since they provide the best texture and flavor. Frozen strawberries release too much liquid as they thaw, which can make your salad runny. If you must use frozen, thaw them completely, drain well, and pat dry before adding to the salad.

My salad turned out runny. What went wrong?

The most common cause of a runny salad is adding the fruit too early. The sugar in the mixture draws moisture from the fruit over time. Always add fruit just before serving. Also, make sure your whipped topping is fully thawed but still cold when mixing.

Can I make this recipe healthier?

Absolutely! Try using Greek yogurt for added protein, light whipped topping to reduce calories, and sugar-free pudding mix. You can also reduce the marshmallows or substitute with additional fresh fruit.

How far in advance can I prepare this for a party?

For best results, prepare the cream base up to 24 hours ahead and keep refrigerated. Slice strawberries up to 4 hours ahead (keep refrigerated), but slice bananas and combine everything just 30 minutes before serving for optimal freshness and presentation.

Strawberry Cheesecake Salad Recipe

Description

Strawberry Cheesecake Salad is a creamy, no-bake dessert salad made with whipped topping, cheesecake pudding mix, strawberry yogurt, fresh strawberries, marshmallows, and bananas. This quick and easy treat is perfect for parties, potlucks, or summer gatherings, offering classic cheesecake flavor with a fruity twist.

Ingredients

Units Scale

Main Ingredients

8 ounces whipped topping, thawed
1 small package cheesecake pudding powder (3.4 ounce)
2 cups strawberry yogurt (about 3 (6 ounce) yogurt containers)
1 lb fresh strawberries, sliced
2 cups miniature marshmallows
3 bananas, sliced

Optional Substitute for whipped topping and cheesecake pudding powder

1 (8 ounce) cream cheese, softened
1/2 cup sugar
2 cups heavy whipping cream

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Instructions

Mix Yogurt and Pudding Powder: In a large bowl, combine the strawberry yogurt and cheesecake pudding powder. Mix well until the pudding powder is fully dissolved and the mixture is smooth.
Fold in Whipped Topping: Gently fold the thawed whipped topping into the yogurt and pudding mixture until thoroughly incorporated. Be careful not to overmix, to maintain the creamy texture.
Chill the Mixture: Cover the bowl and refrigerate for about one hour, allowing the salad base to set up and thicken.
Add Fruits and Marshmallows: Right before serving, add the sliced strawberries, miniature marshmallows, and sliced bananas into the chilled mixture. Gently fold them in to evenly distribute.
Serve and Enjoy: Keep the salad refrigerated until ready to serve. Optionally garnish with extra fruit if desired.
If Using Substitute Base: In a large bowl, beat together softened cream cheese, sugar, and heavy whipping cream until the mixture is creamy and stiff peaks form. Fold in the strawberry yogurt, then gently add the strawberries, marshmallows, and bananas. Mix until just combined.

Notes

Add the fruits and marshmallows just before serving to prevent the bananas from browning and keep the salad fresh.
You can substitute other fruits such as blueberries or raspberries for variety.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
The recipe is best enjoyed fresh soon after assembling for optimal texture and flavor.

Nutrition

Serving Size: 1/8 of recipe (approx. 1 cup)
Calories: 260
Sugar: 27g
Sodium: 150mg
Fat: 9g
Saturated Fat: 6g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 2g
Protein: 4g
Cholesterol: 20mg