Cheesecake Fruit Salad

When I grew up dessert salads were a regular thing at family gatherings. Raspberry fluff, frog eye salad, Watergate salad, grape salad. If it had whipped topping and showed up next to the dinner rolls, I was all in.

This Cheesecake Fruit Salad came from wanting something just as nostalgic but a little fresher and lighter. I loved the idea of a true cheesecake flavor without cream cheese blocks or baking. After testing different ratios of yogurt, pudding, and whipped topping, this version stuck. The dressing is smooth, fluffy, and actually tastes like cheesecake, not just sweet whipped cream.

• 1 (32-ounce) container vanilla yogurt low-fat
• 1 (3.4-ounce) package cheesecake instant pudding mix
• 1 (8-ounce) container frozen whipped topping thawed
• 7 cups fresh berries