This isn’t any old Fluff Salad recipe – it’s a Raspberry Cheesecake Salad! This easy no-bake dessert salad is full of raspberries and graham crackers and is the perfect alternative to traditional fluff salad.
Is it a dessert or a salad?
Should one use graham crackers or not?
What about marshmallows or whipped cream?
What variety of fruit should it have?
There’s no real consensus on what what constitutes perfect cheesecake fluff salad, and what one family considers “traditional” others would look on as a bizarre adulteration.
I seriously don’t think salads like this can ever go wrong…wanna know why?
Because they taste AMAZING! They’re easy, fun and accessible.
Kids like them. Adults like them. They’re great for parties, potlucks, barbecues. Have I convinced you yet?
TIPS FOR MAKING RASPBERRY CHEESECAKE SALAD:
Make sure to use INSTANT pudding mix.
If you find sugar-free pudding mix you can also use sugar-free cool whip.
Use Nilla wafers or similar in place of graham crackers if you prefer.
Use the marshmallows if your fluff is too wet.
Tools for success:
Cheesecake pudding (instant)
Large mixing bowl
How long can you keep raspberry cheesecake salad in the fridge?
The beauty of this fluff salad is you can serve it immediately or let it sit in the fridge for a few hours before serving it. If you’re bringing this to a potluck or serving for a special occasion, you can mix it all ahead and let all the flavors settle down after you pop it in the fridge. You can store it in the fridge up to 3 days in an airtight container.
Raspberry Cheesecake Salad
- 1 1/2 box package (3.4 oz) cheesecake instant pudding mix
- 1 container (32 oz) vanilla yogurt
- 3-4 graham crackers crushed
- 2 Tbsp butter
- 1 container (8 oz) cool whip thawed
- 1 package (10 oz) frozen raspberries
- Mix graham cracker crumbs, sugar and melted butter until well blended. Set aside. Save a 1-2 teaspoon for decoration, if you like.
- 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!).
- Mix in graham crackers mixture.
- Delicately fold in raspberries. * (the more that you stir them in, the more that they will turn your salad pink).
- Cover and chill until serving time. Decorate with reserved graham cracker crumbs and fresh raspberries.