Red, White, and Blue Cheesecake Salad

Instructions:

1. Prepare the Cheesecake Mixture:
   In a large bowl, beat softened cream cheese until smooth. Add the dry cheesecake pudding mix and gradually beat in the heavy whipping cream until fully combined and thick. Add powdered sugar and vanilla extract, and beat until light and fluffy.
2. Add the Fruit:
   Gently fold in the strawberries and blueberries. Add banana slices just before serving to prevent browning.
3. Combine and Chill:
   Stir until all fruit is evenly coated. Cover and refrigerate for at least 1 hour to allow flavors to blend and mixture to firm slightly.
4. Serve:
   Spoon into a trifle dish or individual dessert cups for a festive presentation.

Variations:

• Tropical Twist: Add chopped pineapple or mandarin oranges.
• Crunch Factor: Top with crushed graham crackers or vanilla wafers just before serving.
• Lighter Option: Use whipped topping instead of heavy cream for a fluffier texture.

Tips:

• Slice bananas right before serving to keep them fresh and prevent browning.
• Use a hand mixer for the fluffiest cheesecake base.
• Double the recipe for potlucks or large gatherings—it disappears quickly!

This Red, White, and Blue Cheesecake Salad is a fast, fuss-free dessert that delivers big on flavor and visual appeal.