Ingredients:

  • 8 oz (225g) cream cheese, softened
  • 3.4 oz (96g) instant cheesecake pudding mix
  • 1 cup (240ml) whole milk
  • 8 oz (225g) whipped topping, thawed
  • 1 tsp (5ml) pure vanilla extract
  • 1 lb (450g) fresh strawberries, hulled and quartered
  • 6 oz (170g) fresh blueberries
  • 6 oz (170g) fresh raspberries
  • 6 oz (170g) fresh blackberries

Instructions:

  1. In a large mixing bowl, beat the softened cream cheese using an electric hand mixer until completely smooth and silky.
  2. Slowly add the dry instant cheesecake pudding mix and the milk. Continue beating on medium speed until the mixture thickens and reaches a frosting-like consistency.
  3. Using a rubber spatula, gently fold in the thawed whipped topping and vanilla extract using a 'cut and fold' motion to maintain aeration.
  4. Carefully fold in the prepared strawberries, blueberries, raspberries, and blackberries until evenly distributed.
  5. Serve immediately or refrigerate until ready to enjoy.