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+ servings

Red, White and Blueberry Salad

Perfect for the 4th of July or anytime!
Course Fruit, Salad, Side Dish
Cuisine All-American
Keyword Blueberry, Cherry, coconut, cool-whip, pudding
Servings 8 servings
Author Lynn / Turnips 2 Tangerines


  • 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.