Cherry Cheesecake Dip
A tangy cream cheese base and cherry pie filling make an easy and delicious dessert in this cherry cheesecake dip. Serve it with graham crackers, cookies, fruit, or pound cake for a treat that will disappear in no time.
Servings 8
Ingredients
- 8 ounces cream cheese room temperature
- ⅓ cup powdered sugar
- ½ teaspoon pure vanilla extract
- 1 jar marshmallow creme 7 ounces
- 1 heaping cup thawed Cool Whip or Truwhip
- 1 can cherry pie filling 21 ounces
Instructions
- In a medium bowl with an electric mixer, beat the cream cheese on medium speed for about 3 minutes. Add in powdered sugar and vanilla and beat for an additional minute, scrape down the sides and the bowl and mix again until smooth.
- Use a rubber spatula to fold in the marshmallow creme. Then fold in the Cool Whip until everything is thoroughly combined. Spread into a shallow serving dish and top with cherry pie filling.
- Cover and refrigerate for at least 2 hours before serving. Serve with graham crackers, shortbread cookies, fresh fruit or pound cake.
Notes
Feel free to use homemade cherry pie filling if you prefer.