Print
Patriotic Cheesecake Fruit Salad
Author Meg's Everyday Indulgence
- 6 oz. blueberries
- 6 oz. raspberries
- 16 oz. strawberries, sliced
- 8 oz. cream cheese, at room temperature
- 2 cups Cool Whip
- 2 Tbsp. granulated sugar
- 1 tsp. vanilla extract
In a large bowl, gently toss together the blueberries, raspberries and strawberries. Set aside.
In a stand mixer, cream the cream cheese until smooth. Add the cool whip, sugar and vanilla and mix until thoroughly combined.
Gently fold the cream cheese mixture into the fruit.