Cherry Cheesecake Fluff (Print Version)

# Ingredients:

→ Main Ingredients

01 - 10 ounces of mini marshmallows
02 - 21 ounces of cherry pie filling
03 - 3.4 ounces of instant pudding mix (cheesecake flavor)
04 - 8 ounces of Cool Whip or a homemade stable whipped cream
05 - 8 ounces of softened cream cheese
06 - 1/4 cup milk
07 - 1 teaspoon vanilla extract

# Instructions:

01 - Grab a big bowl and throw in cream cheese, pudding powder, vanilla, milk, and Cool Whip. Beat until it’s creamy and lump-free.
02 - Carefully stir in the cherry pie filling and marshmallows, making sure they're spread evenly.
03 - Cover the mix and let it chill in the fridge for up to a full day. This helps it set and the flavors meld together.
04 - Pull it out chilled and let everyone dig into this sweet treat.

# Notes:

01 - Make it the night before; it’ll keep for 24 hours.
02 - Keep leftovers in a covered dish in the fridge for up to 3 days.

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