Ingredients:

  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 3 oz instant cheesecake pudding mix (dry)
  • 12 oz Cool Whip, thawed
  • 1 cup mini marshmallows
  • 21 oz cherry pie filling
  • 1/2 cup crushed graham crackers

Instructions:

  1. Beat the softened cream cheese, powdered sugar, and vanilla extract on medium-high speed until smooth and free of lumps.
  2. Stir in the dry cheesecake pudding mix until fully incorporated and the mixture has thickened.
  3. Reduce mixer speed to low or use a rubber spatula to gently fold in the thawed Cool Whip using a 'cut and fold' motion until no white streaks remain.
  4. Gently fold in the cherry pie filling and mini marshmallows. If using graham crackers, either fold them in or press them into the bottom of the serving dish first.
  5. Transfer the fluff to a chilled bowl, cover, and refrigerate for at least 4 hours to allow the pudding mix to hydrate and flavors to meld.