Tuesday, March 29, 2011

Cheesecake Salad

I have been known to say "This is to die for".  After getting teased I haven't said it in a very long time.  But this recipe is To Die For.   Once we went camping with a group from church.  This salad was served at the dinner.  The following Sunday the bishop had the recipe printed in the bulletin and it said, "THIS IS TO DIE FOR".  After that I decided to only say that when it was really amazing. 
I got this recipe from Dori.  She brought it to a family party and I think we would've licked the bowl if we didn't have manners.  If you take this to a pot luck it will be all gone when you go home.   In the picture I have raspberries but blueberries are also yummy.  This recipe is super fast to make.

By: Home Run Recipes
3 Small Boxes of instant Cheesecake Pudding
3 Cups Milk
1 pkg graham crackers (about 8 crackers)
3 Tbsp. Butter, melted
1 (16oz) cool whip
2 Tbsp. Sugar
1 bag frozen raspberries, or blueberries

Mix the milk and the pudding together in a large bowl.  After the pudding is all mixed and starting to set up.  Fold in the cool whip.  Next, crush up the graham crackers.  Then add to the graham crackers crumbs the sugar and butter (this is the same process for making a graham cracker crust).  Gently fold in the cracker crumbs into the pudding mixture.  Right before serving add the frozen berries.  The juices will start to spread through the salad as the berries defrost.  In the summer fresh berries will work well.

1 comment:

Judy and Jason said...

This is a HUGE favorit at our house thanks to you!!