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–+ servings
Red White Blue Salad

Red White Blue Salad for a Festive Summer Celebration

Enjoy a vibrant Red White Blue Salad, a colorful layer of fresh fruits perfect for summer celebrations.
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Prep Time 15 minutes
Chilling Time 2 hours
Total Time 2 hours 15 minutes
Servings: 8 servings
Course: Salad
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cream Base
  • 8 oz Cream Cheese Ensure it is softened for easy mixing.
  • 1/4 cup White Sugar Adjust quantity to taste for less sweetness.
  • 8 oz Cool Whip Thaw completely before use; do not overmix.
For the Fruit Layers
  • 2 cups Strawberries Slice into bite-sized pieces; hulled and dried to avoid excess moisture.
  • 2 cups Blueberries No prep needed, just rinse and dry.
  • 1 cup Raspberries Handle with care to avoid crushing; optional to halve if large.

Equipment

  • Electric mixer
  • medium bowl
  • Serving Dish

Method
 

Step‑by‑Step Instructions
  1. In a medium bowl, beat the softened cream cheese and white sugar together using an electric mixer on medium speed for about 2-3 minutes until the mixture is smooth and creamy.
  2. Gently add the thawed Cool Whip to the cream cheese mixture, folding it in carefully with a spatula for 1-2 minutes.
  3. Rinse the strawberries under cool water, then hull and slice them into bite-sized pieces. Pat them dry and distribute them over the cream cheese layer.
  4. Scatter the blueberries evenly over the strawberry layer.
  5. Carefully place the raspberries on top of the blueberry layer, ensuring they are evenly distributed.
  6. Top with any remaining sliced strawberries, cover tightly with plastic wrap, and refrigerate for at least 1-2 hours.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 20mgSodium: 70mgPotassium: 120mgFiber: 2gSugar: 15gVitamin A: 300IUVitamin C: 15mgCalcium: 40mgIron: 0.5mg

Notes

Assemble just before serving for best freshness. Separately store cream and fruits if preparing in advance.

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