Cherry Cheesecake Fluff Salad is a nostalgic, incredibly easy Midwestern potluck classic that tastes just like a deconstructed cherry cheesecake. It combines creamy cream cheese, whipped topping, vanilla pudding, mini marshmallows, and sweet cherry pie filling into a light, fluffy, and decadent side dish or dessert.
Here is a quick and delicious recipe for making cherry cheesecake fluff salad.
Ingredients
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1 pkg (8 oz) cream cheese, softened to room temperature
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1 cup powdered sugar
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1 tsp pure vanilla extract
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1 can (14 oz) sweetened condensed milk
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1 pkg (3.4 oz) instant vanilla pudding mix
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1 cup cold whole milk
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1 tub (8 oz) frozen whipped topping (such as Cool Whip), thawed
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1 can (21 oz) cherry pie filling (chilled)
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3 cups miniature marshmallows
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1 cup graham cracker crumbs or chopped pecans (optional, for garnish or folding in for crunch)
Instructions
1.Make the creamy base:Beat softened cream cheese with powdered sugar and vanilla until smooth.
In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with an electric mixer on medium speed until completely smooth, creamy, and free of lumps.
2.Mix the pudding:Whisk instant pudding mix and cold milk until thick.
In a separate medium bowl, whisk together the instant vanilla pudding mix and the cold whole milk for about 1 to 2 minutes until it begins to thicken.
3.Combine the bases:Combine pudding and sweetened condensed milk into the cream cheese mixture.
Pour the thickened pudding mixture and the sweetened condensed milk into the cream cheese bowl. Beat on low speed until fully incorporated and silky smooth.
4.Fold in the whipped topping:Gently fold in thawed whipped topping until light and fluffy.
Using a rubber spatula, gently fold the thawed whipped topping into the cream cheese and pudding mixture until light, airy, and thoroughly combined.
5.Add marshmallows and cherries:Stir in mini marshmallows and half of the cherry pie filling.
Gently stir in the miniature marshmallows. Spoon in about half of the can of cherry pie filling, swirling it gently through the fluff mixture so you get pockets of cherry flavor without turning the whole bowl pink. (Save the remaining cherries to spoon on top!)
6.Chill:Chill in the refrigerator for at least 2 hours to set.
Cover the bowl tightly with plastic wrap and place it in the refrigerator for at least 2 hours (or up to overnight) so the marshmallows soften and the flavors meld together.
7.Garnish and serve:Top with remaining cherries and graham cracker crumbs just before serving.
Just before serving, spoon the remaining cherry pie filling over the top of the fluff salad. If desired, sprinkle with graham cracker crumbs or chopped pecans for that classic cheesecake crust crunch.
