Easy Peach Cheesecake Salad (Print Version)

# Ingredients:

→ Fresh Fruit

01 - 2 pounds fresh peaches, washed and sliced

→ Creamy Base

02 - 1 package (3.4 oz) instant cheesecake pudding mix

03 - 12 ounces frozen whipped topping, thawed

04 - 4 ounces cream cheese, brought to room temperature

05 - 18 ounces vanilla peach yogurt

06 - 1 teaspoon pure vanilla extract

# Instructions:

01 - In a spacious mixing bowl, combine the thawed whipped topping, softened cream cheese, instant pudding mix, vanilla extract, and peach yogurt. Whisk everything together vigorously until you achieve a perfectly smooth and creamy mixture without any lumps.

02 - Cover your beautiful cream mixture with plastic wrap and pop it into the refrigerator. Let it chill for about an hour to allow all the flavors to meld together perfectly.

03 - While the base is chilling, give your peaches a gentle wash and pat them completely dry with paper towels. Carefully slice each peach in half, remove the pit, then cut into lovely bite-sized pieces.

04 - Take your chilled cream mixture from the fridge and gently fold in the fresh peach slices. Use a light hand to combine everything, being careful not to break up those beautiful peach pieces.

05 - Your gorgeous peach cheesecake salad is ready to serve! Dish it up immediately for the best texture and flavor experience.

# Notes:

01 - For the smoothest texture, make sure your cream cheese is completely softened at room temperature for 20-30 minutes before mixing.

02 - Can't find fresh peaches? No worries! Canned or frozen peaches work beautifully - just be sure to drain and rinse them thoroughly first.

03 - Keep the creamy base and peaches separate until you're ready to serve. Once combined, this salad is best enjoyed within 24 hours to prevent sogginess.

04 - The cream mixture can be made ahead and stored in the refrigerator for several days before adding the fruit.

Back