Strawberry Cheesecake Fluff Salad (Ready-to-Print Version)
Light, creamy strawberry cheesecake fluff with fresh berries and soft marshmallows for a refreshing treat.
# What You’ll Need:
→ Dairy
01 -
2 blocks cream cheese (8 oz each)
02 -
16 ounces Cool Whip, thawed
→ Sweeteners & Flavors
03 -
1 cup powdered sugar
04 -
1 1/2 teaspoons pure vanilla extract
→ Add-ins
05 -
3 cups mini marshmallows
06 -
32 ounces fresh strawberries, diced (about 6 cups)
→ Optional Toppings
07 -
Graham crackers for serving or topping
# Step-by-Step Guide:
01 -
In a large bowl, beat cream cheese, powdered sugar, and vanilla extract with a hand mixer until smooth.
02 -
Gently fold the thawed Cool Whip into the cream cheese mixture using a rubber spatula until just combined, maintaining a fluffy texture.
03 -
Mix mini marshmallows and diced strawberries into the mixture until evenly distributed.
04 -
Cover the bowl with plastic wrap and refrigerate for 30 minutes to allow flavors to meld.
05 -
Before serving, sprinkle with graham cracker crumbs if desired.
# Handy Tips:
01 -
Best made with fresh strawberries; if using frozen, thaw completely and pat dry to prevent excess moisture.
02 -
Allows chilling up to 1-2 hours for enhanced flavor integration.
03 -
Variations include substituting with different fruits like mixed berries or bananas and adding nuts or chocolate chips.
04 -
For a shortcut, replace cream cheese mixture with instant cheesecake pudding mix (two 3.4 oz boxes) prepared with 2 cups cold milk folded with Cool Whip.