Cherry Cheesecake Fluff Salad
This Cherry Cheesecake Fluff Salad recipe takes only minutes to make, but is ALWAYS a crowd pleaser. A fun dessert for a summer BBQ party!
Servings: 8 Servings
Calories: 410kcal
Equipment
- Large mixing bowl with lid
- Spatula
Ingredients
- 8 oz Cream Cheese softened
- 1 cup Milk
- 1 tablespoon Lemon Juice
- 3.4 oz Instant Vanilla Pudding mix or Cheesecake Instant Pudding Mix
- Pinch Salt
- 1 can Cherry pie filling 540 ml / 18-21 oz
- 8 oz Cool Whip Thawed If in Canada, use the 1 L container
- 6 cups Mini Marshmallows
Instructions
- In a large mixing bowl, beat the cream cheese until smooth. I like to use an electric hand mixer for this.
- Add the milk and the lemon juice - a little at a time - beating until smooth.
- Add the pudding mix and salt, beat once again until smooth.
- Using a wooden spoon or silicone spatula, stir in the cherry pie filling until well combined.
- Scoop the Cool Whip into the bowl, stir well to break it up and fully combine it into the cherry cheesecake mixture.
- Fold in the mini marshmallows, until evenly distributed.
- Cover and chill for at least 2 hours.
Notes
Leftovers can be stored in an airtight container in the fridge. Best served within 3 days or so.
Nutrition
Calories: 410kcal | Carbohydrates: 73g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 37mg | Sodium: 241mg | Potassium: 198mg | Fiber: 1g | Sugar: 38g | Vitamin A: 632IU | Vitamin C: 3mg | Calcium: 106mg | Iron: 0.3mg