Responsive Menu
Add more content here...

Marshmallow Cherry Fluff » Simple and Healthy Recipe! ✅

Go to Recipe Pin Recipe Print Recipe

soft cherrythe recipe is a light and creamy sweet salad with mini marshmallows, cream cheese, Cool Whip and cherry pie filling. It has a nice light pink color and is always a hit wherever you wear it. This fluffy salad is a great side dish for dinner, a gathering, a potluck, or a barbecue.

Make sure and try mine too blueberry fluff what’s more!

Cherry Fluff Recipe

I am one of those people who loves canned cherry pie filling! This cherry soup makes a super cute side dish, or sweeter salad, and is easy to make with canned cherry pie filling, cream cheese, cold whisk, mini marshmallows, and a few extra ingredients.

It is a light, airy, creamy and fluffy dish that has the most beautiful light pink color.

East Easy Chocolate Cherry Pie It’s mine Cherry pie with cream cheese There are more canned cherry pie filling recipes that we love too!

Ingredients needed

Here is the list of ingredients you will need to make this shortcrust pastry recipe. I also share some tips so that you too can have great results in your kitchen.

  • Cream cheese – For the best flavor and texture, I recommend using whole cream cheese instead of low-fat. But yes, if you want you can use low-fat cream cheese. I prefer normal things.
  • cold beater – Make sure it is thawed before use.
  • Powdered sugar – This helps sweeten the cream cheese. If you find it too sweet or want to cut back on the sugar, start with ¼ cup and work up from there. I love the recipe as it calls for ½ cup of powdered sugar.
  • Vanilla extract
  • Lemon juice – This can be fresh lemon juice (my preference) or use bottled lemon juice.
  • Cherry Pie Filling
  • mini marshmallow

How to make cherry puff pastry with cream cheese and marshmallows

Find out how to make this easy fluff recipe with the following easy steps. Be sure and also scroll to the bottom of the page where there is a printable recipe card, a button to save it to Pinterest, and a detailed recipe card with full ingredients and step-by-step instructions.

  • Cream cheese : Start by mixing the cream cheese and cold beater, with a hand mixer, in a bowl. Once mixed and creamy, add the icing sugar, vanilla extract and lemon juice. Mix again until a homogeneous mixture is obtained.
  • Cherry and marshmallow: Add the can of cherry pie filling and the mini bag of marshmallow. Using a wooden spoon (not the blender), gently fold and blend until well blended and the color is light/pale pink.
  • Refrigerate: Cover the bowl with a lid or cling film and refrigerate for at least 30 minutes, 1 hour before serving.
  • Serve : If you want a nice presentation, like in the pictures, add some extra Cool Whip or homemade whipped cream, on top along with some maraschino cherries. You will need to purchase the maraschino cherries separately in a jar.

tips for success

here are some of my helpful tips for this recipe so you can be successful in recreating it in your kitchen.

  • Cream cheese + cold whisk: It is important to mix them first to obtain a smooth cream cheese without lumps. If you mix everything at once, this is what will create the cream cheese lumps in the fluff. Make sure to blend them together until smooth.
  • Softened cream cheese: To avoid lumps, make sure the cream cheese is well softened before using. Leave it at room temperature for a couple of hours or microwave it (not wrapped in foil) for about 20 seconds. You don’t want it to be hot at all! Just a little warm and soft. This will help it mix better and mix more smoothly with the other ingredients.
  • Refrigerate: This cherry puff pastry tastes so much better after it’s been refrigerated for about 1 hour before serving. Do not leave it in the fridge for a long time before serving, otherwise the fluff will not be as fluffy and light. Leftovers are still good, but for best serving presentation, serve within 1-2 hours of preparation.
  • Seals: For a nice presentation, add an extra dollop of Cool Whip or homemade whipped cream on top, along with a few extra maraschino cherries and mini marshmallows if desired.
  • Add the cherry pie + marshmallow filling: It is important not to use the hand mixer for this step. Use a wooden spoon or rubber/silicone spatula to very gently fold and mix in the cherries and marshmallows.

Frequently Asked Questions about Cherry Fluff

  • How to store leftover fluff
    • Leftover cherry soup can be stored in a covered container in the refrigerator for 3-4 days.
    • I do not recommend freezing this recipe.
  • Substitution and variation ideas.
    • Light dairy products: You can use a light cream cheese and/or a fat-free or light Cool Whip. I prefer the texture and flavor of regular cream cheese and original Cool Whip, but you can substitute if you like.
    • Filling cake: Feel free to use any pie filling you’d like! I love cherry pie filling so that’s what I use, but any canned pie filling will work great in this recipe. You can try blueberry, strawberry, triple berry, or blackberry filling.
  • Should I refrigerate the fluff?
    • Yes, I recommend that you leave this fluff in the refrigerator for at least 30 minutes – 1 hour before serving.
    • It’s best not to let it get too cold before serving. It can make the fluff thicker and it won’t be so fluffy and light. me
    • I recommend serving this cherry puff pastry recipe within 2 hours of making for best results.

More Fruit Salad Recipes You’ll Love

  • Pear jelly recipe
  • Ambrosia Fruit Salad
  • Hawaiian Cheesecake Fruit Salad
  • Fruit salad and lemon yogurt
  • Chicken Noodle Salad with Cashews and Fruits
  • watermelon berry salad
  • grape salad

soft cherry

soft cherry is a light and creamy sweet salad with mini marshmallows, cream cheese, Cool Whip and cherry pie filling. It has a nice light pink color and is always a hit wherever you wear it. This fluffy salad is a great side dish for dinner, a gathering, a potluck, or a barbecue. # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * {fill: #7bafaa; } # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url (# wprm-recipe-user-rating-0-33); } # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url (# wprm-recipe-user-rating-0-50); } # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url (# wprm-recipe-user-rating-0-66); } linearGradient # wprm-recipe-user-rating-0-33 stop { stop-color: # 7bafaa; } linearGradient # wprm-recipe-user-rating-0-50 stop { stop-color: # 7bafaa; } linearGradient # wprm-recipe-user-rating-0-66 stop { stop-color: # 7bafaa; } No ratings yet

  • 8 ounces cream cheese softened at room temperature
  • 8 ounces of cold whisk thawed
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice fresh or bottled
  • 1 can (21 ounces) cherry pie filling
  • 1 bag (10 oz) mini marshmallows
  • In a large bowl, using a hand mixer, beat cream cheese and whisk on cold until mixture is smooth and completely blended.
  • Add the powdered sugar, vanilla extract, and lemon juice. Beat well until all ingredients are smooth and blended.
  • Add the cherry pie filling and the entire bag of mini marshmallows. Using a wooden spoon or rubber/silicone spatula, gently fold and mix to mix everything together.
  • Cover the bowl with a lid or cling film and let it rest in the refrigerator for at least 30 minutes or up to 2 hours before serving. *I don’t recommend over-preparing it before serving. Serve within a few hours of preparation, for the best light and fluffy texture.
  • Garnish the fluffy cherry with other mini marshmallows (or save some from the bag), maraschino cherries, and whipped topping (if desired). Serve and enjoy your food!

Dairy products : You can use a light cream cheese and/or a fat-free or light Cool Whip. I prefer the texture and flavor of regular cream cheese and original Cool Whip, but you can substitute if you like.
Filling cake: Feel free to use any pie filling you’d like! I love cherry pie filling so that’s what I use, but any canned pie filling will work great in this recipe. You can try the blueberry, strawberry, triple berry or blackberry filling
Softened cream cheese: To avoid lumps, make sure the cream cheese is well softened before using. Leave it at room temperature for a couple of hours or put it in the microwave (not wrapped in foil) for about 20 seconds. You don’t want it to be hot at all! Just a little warm and soft. This will help it mix better and mix more smoothly with the other ingredients.
Leftovers: Store leftovers in a covered container, in the refrigerator, for up to 3-4 days.

Calories: 296kcal Carbohydrates: 53g Protein: 3g Fat: 9g Saturated Fat: 5g Polyunsaturated Fat: 0.4g Monounsaturated Fat: 2g Cholesterol: 27mg Sodium: 121mg Potassium: 120mg Fiber: 0.5g Sugar: 27g Vitamin A: 466 IU mg Vitamin c cherry ? Tag @togetherfamilyblog on Instagram

Article Tags:
· · · · ·
Article Categories:
Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *