Cherry Cheesecake Fluff Salad
This airy cherry cheesecake fluff salad is a simple, no-bake confection brimming with creamy richness and bursts of cherry sweetness. It’s an effortlessly assembled dessert that combines velvety textures with playful pops of flavor — ideal for gatherings, seasonal celebrations, or a make-ahead indulgence.
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Servings: 6
Ingredients
- 2 cups of miniature marshmallows
- 1 can 21 ounces cherry pie filling
- 1 teaspoon pure vanilla extract
- ½ cup finely chopped pecans or walnuts optional
- 1 container 8 ounces whipped dessert topping, thawed
- 1 package 8 ounces cream cheese, brought to room temperature
- 1 can 14 ounces sweetened condensed milk
Instructions
- In a spacious mixing bowl, whip the softened cream cheese until completely smooth and creamy in texture.
- Incorporate the sweetened condensed milk and vanilla extract into the bowl, blending thoroughly until the mixture is cohesive and silky.
- Carefully fold the whipped topping into the mixture, working gently to maintain its airy consistency.
- Gently stir in the cherry pie filling, optionally leaving streaks for a marbled appearance.
- Mix in the miniature marshmallows and, if desired, sprinkle in the chopped nuts for added crunch and texture.
- Cover the bowl and place it in the refrigerator for a minimum of 2 hours to allow the dessert to chill and the flavors to meld.
Notes
Refrigeration beyond 2 hours enhances the fluffiness. Best served cold. Nuts can be omitted for a nut-free variation.