Usually, in the Midwest at a potluck, there will be 7 salads on a table and not one of them has lettuce in it. This salad has an assortment of berries and a cheesecake/Cool Whip pudding mixture and it's called a "salad." Don't knock it until you try it is all I'm saying. 😉
I've been eyeballing this Berry Cheesecake Salad recipe on Pinterest ever since last Summer and thought I'd make it more Weight Watcher-friendly. I replaced the powdered sugar, cream cheese, and heavy cream with just a package of instant pudding mix (the cheesecake-flavored kind) and a container of fat free cool whip. For a little extra zing, I added in some lemon extract. You will want to eat this whole entire salad by yourself. One serving of the berry cheesecake salad is 3 smart points.
Tips for Berry Cheesecake Salad
Can I make this a day ahead?? No, I would not make this salad a day ahead of time if you plan on taking it to a party or event. It doesn't take long at all to make so make it the day above. Sometimes the berries release extra juices so it might be a little runny.
What is consistency like? The pudding and cool whip mixture is not a thick consistency like how you're used to what some other fluff desserts or salad recipes are like. It's a little on the thinner side like the picture shows below.
What Ingredients do I need for Berry Cheesecake Salad?
In this section, you can find substitutes or suggestions for certain check here
Cool Whip - A frozen whipped topping that is found in the freezer section of the grocery store. I like it a lot because I’m lazy and don’t like beating heavy cream to making whipped cream. 😉
Instant Cheesecake Pudding - I’m a semi homemade cook and whenever I can use ingredients like this I love them. Just add in milk to the pudding. There are different sizes of pudding mix. The regular pudding mix are 3.4 oz and the sugar-free are 1oz. Both require the same amount of milk used.
Milk - 1%, reduced fat or 2%
An assortment of mixed berries such as strawberries, blueberries, or raspberries.
How to make Berry Cheesecake Salad
Slice strawberries into 4ths and add them to a bowl with the blueberries and raspberries.
In another bowl, whisk together cheesecake pudding and milk until thickened. Fold in the container of thawed whipped topping.
Gently fold in the berries and add the 1 teaspoon of lemon extract
Serving size: ½ cup
Other Recipes To Try
Air Fryer Bacon and Egg Toasts
If you like this recipe for Berry Cheesecake Salad let me know by leaving a comment below, uploading a picture to my Pinterest or tagging me on Instagram @recipediariesww
Berry Cheesecake Salad - Weight Watchers
- Yield: 8 1x
- 2 cups of raw strawberries
- 1 cup of blueberries
- 1 cup of raspberries
- 1 1oz box of sugar free instant cheesecake flavored pudding mix
- 2 cups of 1% milk
- 1 8z container of fat free whipped topping such as cool whip
- 1 tsp of lemon extract or lemon zest
- Slice strawberries into 4ths and add them to a bowl with the blueberries and raspberries.
- In another bowl, whisk together cheesecake pudding and milk until thickened. Fold in the container of thawed whipped topping.
- Gently fold in the berries and add the 1 teaspoon of lemon extract
- Serving size: ½ cup
myWW points: Blue: 3; Green: 3; Purple: 3
My WW Personal Points: 3 Click here to see in recipe builder (will have to log in)
- Serving Size: ½ cup
- Calories: 111
- Sugar: 13
- Fat: 2
- Saturated Fat: 1
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 2
- Protein: 5
Shelbi Bonnaville says
Wanted to update my comment!
After a few hours in the fridge, it set PERFECTLY. Absolutely delicious!
Yeah, certain milk doesn't allow pudding to set properly. So glad he liked it!
Shelbi Bonnaville says
I used soymilk with my pudding so that may be my issue, but it wasn't pudding consistency. It was still extremely delicious and it didn't bother me one bit. With the soymilk it added an extra point making it 4 points on the WW green plan.
Will DEFINITELY make this again.
My husband not even in WW loved it as well.
So you're rating a recipe 1 star just because it's not the consistency how you think it SHOULD be? The pudding cheesecake mixture is supposed to look like the picture above. It's not thick at all. Hope that helps.
Testing recipes before a get-together isn't the greatest idea either, FYI.
I made this today for a family get together- I doubled the recipe and yikes - it’s like soup. Way too much pudding/cool whip. I ended up putting it in a 9x13 cake pan and a loaf pan and am freezing it. Fingers crossed it works.
Read Step 2 again. It says what to do and pretty much describes what you just said. 🙂
Do you make the pudding then mix it all together or just put the mix in?!?!?
I would make this the day of you plan on serving it. Does it get better after mixing it up? The berries probably released some liquid while sitting overnight.