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Our Raspberry Cheesecake Fluff Salad is the perfect side or dessert to any meal. Growing up, we usually had a “salad” like this as a side dish for Sunday dinner, but this would also be a delicious dessert.
Recipe Ingredient Notes
To make our raspberry cheesecake fluff salad, you will need the following ingredients:
- Cheesecake instant pudding mix
- Vanilla yogurt
- Cool Whip
- Frozen raspberries
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Raspberry Cheesecake Fluff Salad
- In a large bowl, mix together pudding mixes, yogurt, and Cool Whip (you’ll have to really beat it to get out all the lumps!).
- Fold in the berries (the more that you stir them in, the more that they will turn your salad pink).
- Cover and chill until serving time.
Recipe Notes
Make sure to beat out the clumps before you fold in the raspberries.
Enjoy More Delicious Fruit Salads
Want to add more fruits to your meals? Browse our comprehensive list of salad recipes.
- 5 Minute Strawberry Jello Salad
- Berry Cheesecake Fruit Salad
- Berry Cheesecake Pudding Salad
- Blueberry Fluff Salad
- Captain America Fruit Platter
- Creamy Cherry Whip Salad
- Fresh Berry Salad
- Layered Strawberry Jello Salad
- Mixed Berry Parfait Yogurt Salad
- Raspberry Cream Cheese Jello Salad
- Raspberry Fluff Jello Salad
- Raspberry Fool
- Raspberry Pretzel Jello Salad Dessert
- Strawberries and Cream Jello Dessert Salad
- Strawberry Jello Fluff Salad
Raspberry Cheesecake Fluff Salad Recipe
This raspberry cheesecake fluff salad can be made in less than 5 minutes with only four ingredients, a perfect sweet treat.
Serving Servings
Ingredients
- 5.1 ounces cheesecake instant pudding mix, 1½ (3.4 ounce) boxes
- 32 ounces Vanilla yogurt, 1 container
- 8 ounces cool whip, 1 container, thawed
- 10 ounces frozen raspberries, 1 package, slightly thawed
Instructions
- In a large bowl, mix together pudding mixes, yogurt, and Cool Whip (you'll have to really beat it to get out all the lumps!).
- Fold in the berries (the more that you stir them in, the more that they will turn your salad pink).
- Cover and chill until serving time.
Notes
Make sure you beat out all the lumps before you fold in the berries.
Nutrition
Calories: 214 kcal · Carbohydrates: 41 g · Protein: 7 g · Fat: 3 g · Saturated Fat: 2 g · Cholesterol: 10 mg · Sodium: 819 mg · Potassium: 332 mg · Fiber: 2 g · Sugar: 22 g · Vitamin A: 110 IU · Vitamin C: 10 mg · Calcium: 233 mg · Iron: 1 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
how do you do half a box of pudding mix?
You can just eyeball it or dump it out and measure out half of it. We just eyeball it and that works great.
What size dish for finished product?
A medium sized serving dish is usually adequate.
How much pudding would you recommend using the sugar-free cheesecake pudding?
From everything I have read, it looks like you can sub it in straight across. The reason the package is smaller is because there is no sugar in it.
I could eat this every day! I love raspberries and am happy to see that it has yogurt, a healthy ingredient as well. I make this often.
This was a hit at a recent potluck that I went to. Everyone was asking for the recipe! So yummy!
Instead of Cool Whip, can you do 8 ounces of whipped cream?
I don’t see why you couldn’t substitute the cool whip with whipped cream.