Step back in time with this delicious Cream Cheese Cherry Fluff Dessert just like Mom always made for special occasions. It’s easy to make and perfect to serve during the holidays, family events or to take to potlucks.

Scroll to the bottom for a printable Cream Cheese Cherry Fluff Dessert recipe.

Cream Cheese Cherry Fluff Dessert

This Cherry Fluff Dessert is an easy recipe that can be made the night before you plan to serve it. It’s one of those go-to desserts that you find yourself making a lot. It’s a creamy dessert that always a hit!

I make this dessert year round. Serve it for Easter, summer picnics, or Christmas dinner. A friend of mine served it in small dessert bowls at a baby shower. It’s perfect for any occasion.

Cream Cheese Cherry Fluff Dessert Ingredients

To make this delicious Cherry Fluff Dessert you will need crushed pineapple, fruit cocktail salad, maraschino cherries, mini marshmallows, cream cheese, Cool whip, chopped pecans, and powdered sugar.

Ingredient List
20-oz can crushed pineapple, drained
20-oz can fruit cocktail salad, drained
Juice from can of fruit cocktail salad
16 ounces maraschino cherries, cut in half (Stems removed)
1 1/2 tbsp maraschino cherries juice
3 cups mini marshmallows
8 ounces cream cheese, softened
8 ounce container Cool Whip
2 tbsp. powdered sugar
1 cup chopped pecans, optional

How To Make Cream Cheese Cherry Fluff Dessert

In a large bowl, beat cream cheese, Cool Whip, powdered sugar, fruit cocktail salad juice and one tablespoon of the maraschino cherries juice (to give it the pink color). Mix until combined.

Next fold in all fruit, marshmallows and nuts. Mix until combined.

Chill several hours or overnight before serving.

Tips and Variations for Cream Cheese Cherry Fluff Dessert

• I use 1 1/2 tablespoons of the maraschino cherries juice to give it the pink color but you can use red food coloring if you prefer more color.
• You can add 1/2 cup flaked coconut.
• Make sure your cream cheese is at room temperature.
• Keep this Cherry fluff dessert refrigerated and make sure to stir it before serving. It will keep up to 3 days in a sealed container.

Print

Cream Cheese Cherry Fluff Dessert

Step back in time with this delicious Cream Cheese Cherry Fluff Dessert just like Mom always made for special occasions.

Course Dessert

Cuisine American

Keyword Cherry Fluff Dessert

Prep Time 15 minutes

Servings 10

Author Recipes Simple

Ingredients

• 20 ounce can crushed pineapple, drained
• 20 ounce can fruit cocktail salad, drained
• Juice from can of fruit cocktail salad
• 16 ounces maraschino cherries, cut in half (Stems removed)
• 1 1/2 tbsp maraschino cherries juice
• 3 cups mini marshmallows
• 8 ounces cream cheese, softened
• 8 ounce container Cool Whip
• 2 tbsp powdered sugar
• 1 cup chopped pecans, optional

Instructions

1. In a large bowl, beat cream cheese, Cool Whip, powdered sugar, fruit cocktail salad juice and one tablespoon of the maraschino cherries juice (to give it the pink color). Mix until combined.

2. Fold in all fruit, marshmallows and nuts. Mix until combined.

3. Chill several hours or overnight before serving.

Make these delicious and impressive Pumpkin Gooey Butter Bars with the perfect combination of a cookie like crust and a cream cheese and pumpkin creamy filling.

Pumpkin Gooey Butter Bars

As soon as the weather cools I am ready to start making pumpkin recipes. These Pumpkin Gooey Butter Bars are a dessert I could eat year-round. They are so good and they don’t last long when I make them!

Pumpkin Gooey Butter Bars Ingredients

To make these delicious Pumpkin Gooey Butter Bars crust you will need all purpose flour, granulated sugar,chopped pecans, baking powder, salt, eggs and unsalted butter.

To Make the Pumpkin Gooey Butter Bars filling you will need cream cheese, canned pumpkin, eggs, vanilla extract, unsalted butter, powdered sugar, pumpkin pie spice, ground cinnamon and nutmeg.

How To Make Pumpkin Gooey Butter Bars

Preheat oven to 350 degrees. Prepare a 9×13 baking dish, lining it with foil and spraying with baking spray.

Preparation is done with a large food processor.

In your food processor, pulse the pecans until ground. Then, add in the flour, sugar, baking powder and salt to the processor. Pulse until well combined. Add in the eggs and butter. Run processor until thick dough is formed and everything is well combined. Pour the dough into your pan and spread out evenly along the bottom.

Wipe out your food processor and throw in the cream cheese and pumpkin. Pulse until nice and creamy, with no lumps. Add in the eggs, vanilla and melted butter. Mix again. Add in all of the spices and slowly add in the powdered sugar, pulsing as you go, and mix until everything is well combined and no lumps are remaining. Pour the filling into pan over crust.

Bake 40-50 minutes. A toothpick should come out with just a few crumbs. Be careful not to over bake.


Serve with fresh whipped cream.

Print

Pumpkin Gooey Butter Bars

Make these delicious and impressive Pumpkin Gooey Butter Bars with the perfect combination of a cookie like crust and a cream cheese and pumpkin creamy filling.

Course Dessert

Cuisine American

Keyword Pumpkin Gooey Butter Bars

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 12

Author Recipes Simple

Ingredients

Crust Ingredients

• 2 1/2 cups all purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup chopped pecans
• 1 tbsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 1 1/2 sticks unsalted butter

Filling Ingredients

• 8 ounce cream cheese – room temperature
• 15 ounce canned pumpkin (not pie filling)
• 2 large eggs
• 1 tsp vanilla extract
• 1 stick unsalted butter
• 14 ounce powdered sugar
• 1/2 tsp pumpkin pie spice
• 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg

Instructions

1. Preheat oven to 350 degrees. Prepare a 9x13 baking dish, lining it with foil and spraying with baking spray.

2. Preparation is done with a large food processor.

3. In your food processor, pulse the pecans until ground. Then, add in the flour, sugar, baking powder and salt to the processor. Pulse until well combined. 

4. Add in the eggs and butter. Run processor until thick dough is formed and everything is well combined. 

5. Pour the dough into your pan and spread out evenly along the bottom.

6. Wipe out your food processor and add in the cream cheese and pumpkin. Pulse until nice and creamy, with no lumps. 

7. Add in the eggs, vanilla and melted butter. Mix again. 

8. Add in all of the spices and slowly add in the powdered sugar, pulsing as you go, and mix until everything is well combined and no lumps are remaining. 

9. Pour the filling into pan over crust.

10. Bake 40-50 minutes. A toothpick should come out with just a few crumbs. Be care not to over bake.

Recipe Notes

You can cut these to make 12 servings or 24 servings.

Serve with fresh whipped cream