Ingredients
Scale
- 8 ounces cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 (20 ounce) can crushed pineapple, drained well
- 1 (21 ounce) can cherry pie filling
- 8 ounces whipped topping, thawed
- 1/2 cup chopped pecans or walnuts (optional)
- 1 cup mini marshmallows (optional)
Instructions
- Step 1: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Step 2: Gradually add the sweetened condensed milk to the cream cheese, mixing until well combined and smooth. Stir in the vanilla extract.
- Step 3: Gently fold in the drained crushed pineapple and cherry pie filling until evenly distributed throughout the mixture.
- Step 4: Fold in the thawed whipped topping until everything is well combined and the mixture is light and fluffy.
- Step 5: If desired, gently fold in the chopped nuts and mini marshmallows.
- Step 6: Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld together. Serve chilled.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, but note that the whipped topping might deflate slightly over time.
- This dessert is best served cold and doesn't require reheating; just grab a spoonful straight from the fridge!
- Try serving this cheesecake fluff in individual parfait glasses for a pretty presentation and easy portion control.
- For extra flavor, lightly toast the nuts before chopping to bring out their natural sweetness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American