Ingredients
Dairy and Pudding
- 1 cup whole milk
- 1 (3.4 oz) package cheesecake instant pudding mix
- 1 (8 oz) container cool whip topping
Fruits
- 4 cups sliced strawberries
- 1 cup blueberries
- 1 cup raspberries
- 1 cup blackberries
Add-ins
- 3 cups mini marshmallows
- ½ cup chopped pecans or walnuts (optional)
Instructions
- Prepare Pudding Base: In a large bowl, combine the whole milk and cheesecake instant pudding mix. Stir continuously for about 2 to 3 minutes until the mixture is smooth and the pudding begins to set.
- Add Cool Whip: Gently fold the entire container of cool whip topping into the pudding mixture until it becomes smooth and well incorporated.
- Combine Berries and Add-ins: Carefully fold in all the berries—strawberries, blueberries, raspberries, and blackberries—followed by the mini marshmallows and the optional chopped nuts, being gentle to avoid crushing the fruit.
- Chill and Serve: You can serve the salad immediately for a soft texture or cover and refrigerate it for up to 8 hours to let the flavors meld and the salad set further. Serve chilled.
Notes
- For best texture, fold ingredients gently to maintain berry shape and avoid crushing.
- The salad can be made up to 8 hours ahead, making it ideal for parties and potlucks.
- Optional nuts add a nice crunch but can be omitted for nut allergies.
- Use fresh berries for best flavor and presentation.
- This salad is best served chilled.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
