Cherry Cheesecake Salad
A deliciously sweet and creamy treat that captures the essence of cheesecake without the fuss of baking.
Servings: 10 servings
Ingredients
Ingredients
- 8 ounces Cream Cheese at room temperature
- 8 ounces Cool Whip thawed (1 tub)
- 4 cups Mini Marshmallows
- 42 ounces Cherry Pie Filling (2 cans)
Instructions
- Step 1: Start by taking your cream cheese out of the refrigerator and allowing it to come to room temperature. In a large mixing bowl, beat the cream cheese with an electric mixer until it becomes creamy and smooth.
- Step 2: Add the thawed Cool Whip to the bowl. Gently fold the Cool Whip into the cream cheese using a spatula until well combined.
- Step 3: Gently fold in the mini marshmallows, ensuring they are evenly distributed throughout the mixture.
- Step 4: Pour in the cherry pie filling and carefully fold it into the mixture, being cautious not to overmix.
- Step 5: Transfer the mixture into a serving dish or individual cups. Cover with plastic wrap and chill in the refrigerator for at least 2 hours before serving.
Equipment
- Mixing Bowl
- Electric Mixer
- Spatula
- Serving Dish
Notes
Make sure your cream cheese is at room temperature for the smoothest mixture. You can use sugar-free Cool Whip and cherry pie filling for a lighter version. For extra crunch, consider adding crushed graham crackers on top before serving.