Cream Cheese Cherry Pineapple Fluff Food

CHERRY FLUFF RECIPE

Steps:

• Slightly drain pineapple (open the can and pour off the excess liquid). Place in a large bowl along with the pie filling.
• Add the pudding mix and stir to combine.
• Fold in cool whip until combined.
• Add marshmallows and stir. Chill 1 hour before eating.
• Store in refrigerator in an airtight container for up to 2 days.

CREAM CHEESE CHERRY PINEAPPLE FLUFF

Steps:

• In a large mixing bowl, using an electric hand mixer, beat cream cheese until fluffy.
• Add about 1/4 to 1/3 of the sweetened condensed milk; beat until smooth, scraping side of bowl, as needed.
• Add remainder of sweetened condensed milk; beat until smooth.
• Mix in whipped topping, until just combined.
• Using a large spoon or spatula, stir in the drained pineapple, cherry pie filling and mini-marshmallows, until well combined.
• Cover and refrigerate until served. Best if chilled at least 2-3 hours. May be made a day or two ahead.

CHERRY CREAM DESSERT

Steps:

• In a large bowl, beat cream cheese and pineapple. Stir in pie filling and pecans. Fold in whipped topping. Spoon into individual dessert dishes. Garnish each with additional whipped topping and a cherry if desired. Cover and chill until serving.

CHERRY PINEAPPLE FLUFF

Steps:

• In a large bowl, mix the cherry pie filling, sweetened condensed milk, crushed pineapple and whipped topping.
• Put in small decorative dessert dishes or stemmed wine glasses.
• Chill in the refrigerator at least 2 hours before serving.
• NOTE: You could even use your favorite sauce to top. Or decadently use REAL whipped cream!

APPLE-CHERRY CREAM CHEESE PIE

Steps:

• In a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight., Preheat oven to 425°. For filling, in a small bowl, beat cream cheese, 1/4 cup sugar and vanilla until blended. In a large bowl, toss apples with flour, pie spice, salt and remaining sugar. Stir in cherries., On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim., Spread cream cheese mixture onto bottom of pastry. Add apple mixture; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top., Bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cover top loosely with foil during the last 10-15 minutes if needed to prevent overbrowning. Cool on a wire rack. Refrigerate leftovers.

CREAMY PINEAPPLE FLUFF SALAD

Steps:

• In a large bowl, beat the cream cheese, milk and lemon juice until smooth. Add pineapple and 1 cup marshmallows; fold in whipped topping. Sprinkle with the nuts, cherries and remaining marshmallows. Refrigerate leftovers.