Our stars this spring were our strawberries, to the point that we were getting a little tired of eating them. Yes, it’s possible. After we ate our fill, we made jam, and still had leftovers. Solution? Strawberry cheesecake salad. That’s right. A salad that’s a cheesecake. Okay, so it might not be as healthy as other types of salad and it could definitely be eaten as a dessert, but holy cow, it’s delicious. It was a great way to change up our strawberries plus it’s no-bake, which is always a bonus in summer. Try it with other fruit–bananas, blueberries, kiwi–and it’s equally tasty.
8 ounces cream cheese
1/2 cup powdered sugar
8 ounces whipped topping, thawed
1 teaspoon vanilla
2 lbs strawberries, chopped
In a large bowl, beat together cream cheese, sugar, and vanilla until smooth. Fold in the whipped topping until incorporated, then the strawberries. Serve immediately. Store leftovers in an airtight container in the fridge.