Ingredients
Scale
- 2 pounds strawberries
- 1 pint blueberries
- 1 8-oz. package cream cheese (room temperature)
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 cups powdered sugar
- 1 large (16-oz.) tub cool whip (thawed)
- 4 cups mini vegan marshmallows
Instructions
- Prepare the Berries: Remove stems from strawberries and cut them into small pieces similar in size to mini marshmallows. Set aside.
- Make the Cheesecake Mixture: In a large mixing bowl, combine cream cheese, vanilla extract, salt, and powdered sugar. Beat until smooth with an electric mixer. Stir in half of the thawed cool whip until well mixed, then gently fold in the remaining cool whip.
- Combine: Fold in prepared strawberries, blueberries, and mini marshmallows until evenly distributed.
- Serve: Transfer the salad to a resealable container for storage or serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 28g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Use room temperature cream cheese for easier blending. Prep berries in advance to save time during assembly. Chill before serving to enhance flavor melding.
