Red, White & Blue Fluff Salad

Red, White & Blue Fluff Salad is the kind of no-bake dessert that earns a permanent place on the summer table. Fresh strawberries and blueberries are folded into a light lemon-cheesecake filling with soft mini marshmallows in every spoonful. The flavor is creamy and gently tangy rather than overly sweet, while the berries keep each bite fresh and juicy.

This version skips instant pudding and uses cream cheese, thick Greek yogurt, whipped topping, and real lemon for a smooth, balanced texture. It comes together in minutes, then needs just a short chill before serving. That makes it especially handy for Fourth of July parties, Memorial Day cookouts, picnics, and potlucks. Serve it in a bright white bowl with a few berries scattered over the top. The colors do the decorating for you, which is one less thing to think about when guests are already arriving.

Recipe Yield: 8 servings

INGREDIENTS

1 1/2 cups fresh strawberries, hulled and cut into 1/2-inch pieces, divided
1 1/2 cups fresh blueberries, divided
2 cups mini marshmallows
8 oz cream cheese, fully softened
1/2 cup thick plain full-fat Greek yogurt
8 oz frozen whipped topping, thawed in the refrigerator
1/4 cup powdered sugar
1 tsp finely grated lemon zest
1 tbsp fresh lemon juice
1 tsp pure vanilla extract
1/8 tsp kosher salt

INSTRUCTIONS

1. Prepare the berries:
Rinse the berries, then dry them thoroughly. Reserve 1/4 cup each of the strawberries and blueberries for topping.

2. Beat the cream cheese:
Beat the softened cream cheese until completely smooth. Add the powdered sugar and beat again until creamy.

3. Finish the cheesecake base:
Add the Greek yogurt, lemon zest, lemon juice, vanilla, and salt. Beat on low just until smooth and evenly combined.

4. Add the whipped topping:
Fold in the chilled whipped topping in two additions until the mixture is light, fluffy, and evenly blended.

5. Fold in the fillings:
Gently fold in the mini marshmallows. Then, add the remaining strawberries and blueberries and fold just until distributed.

6. Chill and serve:
Cover and refrigerate for 1 hour. Transfer to a serving bowl, top with the reserved berries, and serve chilled.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Dry the berries thoroughly: Extra water can loosen the cheesecake filling. Let the washed berries dry completely before cutting and folding them into the fluff.
• Soften the cream cheese fully: Properly softened cream cheese creates a silky base without stubborn lumps. However, keep the whipped topping cold so the finished salad stays fluffy.
• Use thick Greek yogurt: Choose full-fat Greek yogurt with a dense consistency. Thin or regular yogurt can make the Red, White, and Blue Fluff Salad too soft.
• Fold gently and briefly: Add the berries last and stop mixing once they are distributed. Overmixing can crush the fruit and tint the white filling pink or purple.
• Add the fruit close to serving: For the freshest texture, prepare the cheesecake base up to one day ahead. Fold in the marshmallows and berries one to three hours before serving.