Dessert Salads – 4 Ways

 

1. Snickers Salad
Ingredients
1 (3.4 oz) box vanilla instant pudding mix
1 cup milk
8 oz whipped topping (Cool Whip)
6 medium Granny Smith apples, diced
6 fun-size Snickers candy bars, chopped
Caramel sauce for drizzling
Instructions
In a large bowl, whisk the pudding mix and milk until smooth.
Fold in the whipped topping.
Add the diced apples and chopped Snickers bars.
Gently mix until everything is coated.
Drizzle with caramel sauce before serving.
Chill for 30 minutes if desired.
2. Berry Cheesecake Salad
Ingredients
4 cups strawberries, sliced
1 cup fresh blueberries
1 cup fresh blackberries
8 oz cream cheese, softened
½ cup granulated sugar
16 oz vanilla Greek yogurt
1 cup heavy cream
Powdered sugar, to taste
1 tsp vanilla extract
Instructions

Instructions
Beat the cream cheese and granulated sugar until smooth.
Mix in the Greek yogurt and vanilla extract.
In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form.
Fold the whipped cream into the cream cheese mixture.
Gently fold in the berries.
Refrigerate for at least 1 hour before serving.
3. Watergate Salad
Ingredients
2 (3.4 oz) boxes pistachio instant pudding mix
1 (20 oz) can crushed pineapple, undrained
12 oz whipped topping (Cool Whip)
1½ cups mini marshmallows
Maraschino cherries, for garnish
Chopped pecans, for garnish
Instructions
In a large bowl, combine the pudding mix and crushed pineapple.
Fold in the whipped topping.
Stir in the mini marshmallows.
Refrigerate for at least 1 hour.
Garnish with cherries and chopped pecans before serving.
4. Ambrosia Salad
Ingredients
8 oz cream cheese, softened
8 oz whipped topping (Cool Whip)
15 oz mandarin oranges, drained
20 oz crushed pineapple, drained
12 oz maraschino cherries, drained and halved
1 cup mini marshmallows
1 cup shredded coconut
1 cup chopped walnuts
Instructions
Beat the cream cheese until smooth.
Fold in the whipped topping.
Add the oranges, pineapple, cherries, marshmallows, coconut, and walnuts.
Gently stir until combined.
Chill for at least 2 hours before serving.

Yield: About 8–10 servings per salad.
Prep Time: 10–15 minutes each.
Chill Time: 1–2 hours.