Description
Creamy cherry cheesecake fluff dances with sweet, tangy notes that capture summer’s essence. Smooth cream cheese and ripe cherries blend into a heavenly dessert perfect for sharing with loved ones.
Ingredients
Scale
Fruit/Filling:
- 21 ounces (595 grams) cherry pie filling
- 10 ounces (283 grams) mini marshmallows
Dairy/Base:
- 8 ounces (227 grams) cream cheese, room temperature
- 1/4 cup (60 milliliters) milk
- 8 ounces (227 grams) cool whip (or homemade stabilized whipped cream)
Flavoring/Dry Ingredients:
- 3.4 ounces (96 grams) cheesecake instant pudding mix
- 1 teaspoon (5 milliliters) vanilla extract
Instructions
- Whip cream cheese, instant pudding mix, vanilla extract, milk, and cool whip in a spacious mixing vessel until achieving a velvety, homogeneous consistency.
- Delicately incorporate cherry pie filling and miniature marshmallows, ensuring uniform distribution throughout the creamy base.
- Securely seal the mixture in a container and allow it to rest in the refrigerator for a maximum of 24 hours, enabling flavor development and achieving an optimal, luxurious texture.
- Present the chilled dessert, showcasing its luscious, pillowy composition perfect for any social gathering or casual indulgence.
Notes
- Softly whip the ingredients to maintain a light, airy texture without deflating the cool whip’s volume.
- Use room temperature cream cheese for smoother blending and fewer lumps in the final dessert.
- Try different pie filling flavors like blueberry or strawberry for exciting variations.
- Chill the mixing bowl and beaters beforehand to help the mixture set faster and maintain its fluffy consistency.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Desserts, Snacks
- Method: Refrigerating
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 292 kcal
- Sugar: 29 g
- Sodium: 146 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 38 mg