🌸 Mother’s Day Cheesecake Fluff : Sweet, Creamy, Pretty in Pink & Made with Love — No-Bake & Effortless!
đź›’ Ingredients:
(Serves 8–10 – one big bowl of fluff)
- 1 (8 oz) block cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 (3.4 oz) box instant cheesecake pudding mix (unprepared)
- 1 1/2 cups cold milk
- 1 tub (8 oz) whipped topping (Cool Whip), thawed
- 2 cups fresh strawberries, chopped
- 1 cup mini marshmallows (pastel or white)
- Optional: pink food colouring for a rosier hue
- Optional toppings: extra strawberries, sprinkles, crushed graham crackers, or edible flowers
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👨‍🍳 Directions:
Step 1: Make the Cheesecake Base
1. In a large bowl, beat cream cheese and powdered sugar until smooth and fluffy.
2. Add vanilla extract and mix well.
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Step 2: Whip the Pudding
1. In a separate bowl, whisk cheesecake pudding mix with cold milk for 2 minutes.
2. Let sit for 5 minutes until thickened.
3. Fold into the cream cheese mixture until smooth.
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Step 3: Fold in the Fluff
1. Gently fold in whipped topping until light and creamy.
2. Add chopped strawberries, marshmallows, and a drop of food colouring if desired.
3. Stir gently until well combined and beautifully pink.
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Step 4: Chill & Serve
1. Cover and refrigerate for at least 1 hour to allow flavours to meld and texture to set.
2. Spoon into serving glasses or bowls. Garnish with a strawberry, sprinkle of graham cracker crumbs, or edible flowers.