Cherry Cheesecake Fluff Salad
This cherry cheesecake fluff salad is a quick, no-bake dessert that’s creamy, sweet, and easily customizable. It's perfect for any gathering.
Servings: 8 servings
Ingredients
- 8 ounces room temperature cream cheese
- 1 (3.4-ounce) box instant cheesecake pudding mix
- 1 (8-ounce) container thawed whipped topping
- 1 (21-ounce) can cherry pie filling
- 3 cups mini marshmallows
Instructions
- Beat 8 ounces room temperature cream cheese in a large bowl with a hand mixer until smooth.
- Add 1 (3.4-ounce) box instant cheesecake pudding mix and beat again until fully combined and smooth, scraping down the sides and bottom of the bowl as needed.
- Add 1 (8-ounce) container thawed whipped topping to the cream cheese mixture and beat until combined.
- Stir in 1 (21-ounce) can cherry pie filling to the cream cheese mixture, followed by 3 cups mini marshmallows.
- Cover the bowl with plastic wrap and chill for at least 1 hour before serving.
Notes
Leftover & Make Ahead Instructions
- Fridge: Store leftover cherry cheesecake fluff in an airtight container in the refrigerator for up to 2 days.
- Freezer: N/A—fluffs aren’t for freezing!
- Make Ahead: The fluff requires at least 1 hour of chilling, but you can prepare it up to 4 hours ahead of serving. It is best served the same day it is made, so I would avoid preparing further than 4 hours in advance.
Nutrition
Calories: 354kcal | Carbohydrates: 55g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 305mg | Potassium: 145mg | Fiber: 0.5g | Sugar: 28g | Vitamin A: 554IU | Vitamin C: 3mg | Calcium: 56mg | Iron: 0.3mg
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