Easter Marshmallow Cheesecake Fluff is a light and creamy dessert salad that blends cheesecake pudding, whipped topping, pastel mini marshmallows, and fruity mix-ins into a bowl of holiday happiness.
🛒 Ingredients:
- 1 (8 oz) package cream cheese, softened
- 1/4 cup powdered sugar
- 1 (3.4 oz) box instant cheesecake pudding mix (unprepared)
- 1 1/2 cups cold milk
- 1 (8 oz) tub whipped topping (Cool Whip), thawed
- 2 cups pastel mini marshmallows
- 1 1/2 cups diced strawberries or pineapple tidbits (or a mix!)
- 1/4 cup shredded coconut (optional)
- Optional: Easter sprinkles, candy eggs, or extra fruit for topping
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👨🍳 Directions:
Step 1: Make the cheesecake base
1. In a large bowl, beat softened cream cheese and powdered sugar until smooth.
2. Add the dry cheesecake pudding mix and cold milk. Beat until thick and creamy (about 2–3 minutes).
3. Gently fold in the whipped topping until light and fluffy.
Step 2: Add the fun stuff
1. Fold in pastel mini marshmallows, fruit, and coconut (if using).
2. Stir gently to combine — don’t overmix or the fruit may break down.
Step 3: Chill & serve
1. Cover and refrigerate for at least 1 hour before serving to allow the flavors to blend.
2. Just before serving, top with Easter sprinkles or candy eggs for extra festive flair.
3. Serve in a large bowl, parfait cups, or scoop into Easter-themed cupcake liners.
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💡Tips:
- For a flavor boost, add a splash of vanilla or almond extract.
- You can swap cheesecake pudding with vanilla or white chocolate pudding if needed.
- Use fresh or canned fruit (drain well if using canned).
- Add crushed graham crackers on top for a pie-like finish!
- Best served within 24 hours for the freshest texture — leftovers stay good for 2 days in the fridge.