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.
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Once upon a time, there was a girl who just wanted creamy, cheesy mac and cheese. Not full of spices or fancy things, just plain ol’ gooey mac and cheese. As such, The Mac & Cheese was born. Alison's recipe has become our claim to fame—standing strong as the Most Pinned Mac & Cheese Recipe on Pinterest.
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