Strawberry Cheesecake Fluff Salad (Printer-Friendly Version)
Light and creamy mix of strawberries, cream cheese, and fluff for a cool, refreshing treat.
# What You'll Need:
→ Dairy
01 -
2 blocks cream cheese (8 ounces each)
02 -
16 ounces Cool Whip, thawed
→ Sweeteners
03 -
1 cup powdered sugar
04 -
1 1/2 teaspoons pure vanilla extract
→ Mix-ins
05 -
3 cups mini marshmallows
06 -
32 ounces fresh strawberries, diced (approximately 6 cups)
→ Optional Topping
07 -
Graham crackers, crushed for serving or topping
# Steps to Follow:
01 -
Combine the cream cheese, powdered sugar, and vanilla extract in a large bowl. Use a hand mixer to blend until the mixture is smooth and creamy.
02 -
Gently fold in the thawed Cool Whip using a rubber spatula until evenly combined, taking care to maintain a light and fluffy texture.
03 -
Fold the mini marshmallows and diced fresh strawberries into the mixture until coated evenly.
04 -
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld and texture to set.
05 -
Sprinkle crushed graham cracker crumbs over the salad just before serving for added texture and flavor.
# Additional Tips:
01 -
Use fresh strawberries for best texture; if substituting with frozen, ensure they are fully thawed and patted dry to prevent excess moisture.
02 -
For a shortcut, replace the cream cheese mixture with two 3.4-ounce boxes of instant cheesecake pudding mix prepared with 2 cups cold milk, then fold in Cool Whip.
03 -
Feel free to customize by adding other fruits, nuts, or chocolate chips to suit taste preferences.
04 -
Extending refrigeration time to one or two hours improves flavor integration and overall taste.