Ingredients:

  • 8 oz cream cheese, softened to room temperature
  • 1/2 cup powdered sugar
  • 1 tsp pure vanilla extract
  • 1 small packet (30g) instant vanilla or cheesecake pudding mix
  • 8 oz whipped topping
  • fresh strawberries, hulled and quartered
  • fresh blueberries
  • fresh raspberries

Instructions:

  1. Combine the base. Place the softened cream cheese, powdered sugar, vanilla extract, and pudding mix in your large bowl. Note: Softened cheese is critical for a smooth start.
  2. Beat until smooth. Use the hand mixer on medium high speed until the mixture is completely smooth and no lumps remain.
  3. Prepare the topping. Open your whipped topping and let it sit for 2 minutes to take the extreme chill off.
  4. Fold in the fluff. Using a rubber spatula, gently fold in the whipped topping using a cut and fold motion. Note: Cut through the center, scrape the bottom, and fold over.
  5. Stop at the streaks. Cease mixing the moment the streaks disappear until the mixture is a uniform, pale cream to preserve the aeration.
  6. Add the berries. Carefully stir in the quartered strawberries, blueberries, and raspberries.
  7. Coat evenly. Fold gently until the berries are evenly coated in the cream without bruising the raspberries.
  8. Final set. Chill the salad for 30 minutes in the refrigerator. Note: This allows the pudding mix to set the structure.