Cherry Cheesecake Fluff
Ingredients:
- 8 oz cream cheese, softened
- 8 oz Cool Whip, thawed
- 21 oz can cherry pie filling
- ½ cup powdered sugar (optional, for extra sweetness)
- 1 tsp vanilla extract (optional)
- Graham cracker crumbs or crushed cookies for serving
Instructions:
- In a large bowl, beat the cream cheese until smooth and creamy.
- Add the powdered sugar and vanilla, mixing well.
- Gently fold in the Cool Whip until the mixture is light and fluffy.
- Finally, fold in the cherry pie filling lightly (if you want a marbled effect, don’t overmix).
- Chill in the refrigerator for at least 1 hour to set and cool.
Serving Suggestions:
- Serve in individual cups and top with extra cherries
- Or serve in a large bowl over a layer of crushed cookies or graham crackers, like a no-bake cheesecake
- Perfect with cookies, wafers, or even cake slices
Quick, no-bake, and super fluffy – melts in your mouth and perfect for any occasion
