Golden Lemon Blueberry Cheesecake Salad (Print Version)
# Ingredients:
→ Salad Base
01 -
2 packages (3.4 oz each) instant lemon pudding
02 -
2 cups milk
03 -
1½ cups heavy whipping cream
04 -
3 tablespoons sugar
→ Mix-ins
05 -
3 cups fresh blueberries
06 -
1-2 teaspoons lemon zest
07 -
12 Golden Oreo cookies, coarsely chopped
# Instructions:
01 -
In a large bowl, whisk together the instant lemon pudding mix and milk until smooth and well combined. Let the mixture stand for about 5 minutes to thicken slightly.
02 -
While the pudding is setting, pour the heavy whipping cream into a separate bowl. Add the sugar and beat with an electric mixer on medium-high speed until stiff peaks form, about 3-4 minutes.
03 -
Gently fold the freshly whipped cream into the thickened lemon pudding mixture. Use a rubber spatula and a light hand to maintain as much air in the whipped cream as possible, folding until just combined and no streaks remain.
04 -
Add the fresh blueberries, lemon zest, and coarsely chopped Golden Oreo cookies to the cream mixture. Fold everything together gently until all ingredients are evenly distributed throughout the salad.
05 -
Cover the bowl with plastic wrap and refrigerate the cheesecake salad for at least 4 hours, or up to 24 hours, before serving. This allows the flavors to meld together and the cookies to slightly soften. Serve chilled.
# Notes:
01 -
This dessert salad can be made up to 24 hours in advance.
02 -
For best results, add the cookies just before serving if you want them to maintain their crunch.
03 -
You can substitute frozen blueberries in a pinch, but fresh ones provide the best texture.