Ingredients
- 8 ounces cream cheese (room temperature)
- 3.4 ounces cheesecake instant pudding mix
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 8 ounces cool whip
- 21 ounces cherry pie filling
- 10 ounces mini marshmallows
Instructions
- In a mixing bowl, beat together the cream cheese, cheesecake pudding mix, vanilla extract, milk, and cool whip until smooth.
- Gently fold in the cherry pie filling and mini marshmallows until just combined.
- Refrigerate for at least one hour (up to 24 hours) before serving to allow flavors to meld.
- Prep Time: 10 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 250
- Sugar: 25g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: For best results, use room temperature cream cheese to avoid lumps. Customize your fluff by adding different fruits or mix-ins like chocolate chips or nuts. Store leftovers in an airtight container in the refrigerator for up to three days.
