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Red, White and Blueberry Salad
My grandson who is 5, has spent time with us this summer. We’ve been watching the Olympics together and I’ve been explaining to him the ins and outs of the Olympic games. What it means to win a Gold, Silver and Bronze metal. Hopefully, this will start him on a path to watching the Olympics.
Who knows, maybe someday he’ll even participate in the Olympics.
Even though the Olympics are not as popular as they once were in the US, I think it’s a great way to teach kids about different countries and to watch people of all age groups and race compete in a competition. My favorite is the Winter Olympics. The figure skating, down-hill skiing, bob-sledding, curling…all of it. I’m looking forward to 2018 when the Winter Olympics will be held in South Korea.
Perfect for the 4th of July or anytime!
- 1 3.4 oz box instant coconut cream pudding mix
- 2 cups milk
- 1 8 oz package cream cheese, soften
- 1 cup powdered sugar
- 8 ounces cool-whip
- 2 pints blueberries, rinsed and patted dry
- 1 12 oz package frozen dark-sweet cherries, thawed
- 1/2 cup sweetened flaked coconut
- 4 mint leaves, thinly sliced for garnish
In a small bowl, combine the coconut cream coconut pudding mix with the milk, whisk for two minutes; set aside.
In a large bowl, beat the cream cheese on medium speed until smooth and creamy, 2 to 3 minutes. Reduce the speed to low and gradually add the powdered sugar. Once all of the sugar is incorporated increase the speed to medium and beat for 1 minute or until thoroughly combined and smooth.
Add the prepared pudding to the cream cheese mixture and gently fold and stir with a rubber spatula until completely combined. Add the cool-whip and gently fold into cream cheese mixture.
Fold in the cherries, blueberries and flaked coconut.
Garnish with mint leaves, cover. Refrigerate at least 2 hours before serving.