The struggle is real ever since I created this stuff.
Seriously. I might have a problem.
I made Cranberry Fluff for Thanksgiving (recipe coming your way next fall), again after Thanksgiving because we all wanted MORE, and then decided to take it to another level for the good of all mankind and dreamed up this for all of us for Christmas. Let there be peace on earth.
And Raspberry Cheesecake Fluff.
Whip this stuff up and serve it with any dinner or Christmas dinner, or like me, and eat it for dessert while your family eats ice cream. Filled with all of the goodness of raspberries, cream cheese, fresh whipped cream, and angelic, fluffy mini marshmallows, this is fluffy fruity fabulousness at its finest. And its super easy to make with just a few ingredients.
Begin by putting 10 oz. of frozen raspberries in your food processor with 3/4 c. of sugar. Pulse a few times just until the berries are finely chopped. Set this mixture aside.
In a mixing bowl, combine 8 oz. softened cream cheese,
and 1/2 c. sugar and mix with the paddle blade until smooth.
Switch to the whipping attachment and pour in 2 c. of heavy whipping cream,
and if you’d like, add in 1/2 tsp. coconut extract like I did.
Starting at low speed, whip the mixture until it thickens a bit and you can build the speed to high. Whip until stiff peaks like this…
Gently fold in the raspberry/sugar mixture,
as well as a 10 0z. bag of mini marshmallows (about 5 cups),
and 1/2 c. unsweetened coconut if you’d like.
Refrigerate for several hours until the whole thing melds together into luscious, fluffy perfection.
Serve garnished with a bit of coconut.
- 10 oz. frozen raspberries
- 1¼ c. sugar, divided
- 8 oz. cream cheese
- 2 c. heavy whipping cream
- 10 oz. mini marshmallows
- ½ c. unsweetened coconut (optional)
- ½ tsp. coconut extract (optional)
- Add the raspberries and ¾ c. sugar to the food processor and pulse a few times just until the berries are finely chopped. Set this mixture aside.
- In a mixing bowl, combine cream cheese and remaining ½ c. sugar and mix with the paddle blade until smooth.
- Switch to the whipping attachment and pour in the heavy whipping cream,
- Add in coconut extract if desired.
- On low speed, whip the mixture until it thickens a bit and you can build the speed to high. Whip until stiff peaks form.
- Gently fold in the raspberry/sugar mixture, marshmallows, and unsweetened coconut (optional).
- Refrigerate for several hours and serve garnished with a bit of coconut.