Cheesecake Salad

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This is on the dessert side like the fluffy fruit salads. Rich and creamy and goes very fast at potlucks. I use my home canned black raspberry preservers, red raspberry or blueberry pie Filling. This makes a large serving bowl full, so below I am guessing at how many people it will serve. It depends on the serving size each individual takes.

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Harpers Ferry, Iowa

Ingredients

  • 2 8 oz. pkg. cream cheese, softened
  • 2 14 oz. cans sweetened condensed milk
  • 2/3 C. lemon juice
  • 1 8 oz. pkg. whipped topping
  • 6 oz. mini marshmallows
  • 2 cans pie filling or preserves

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Directions

In a large mixing bowl beat cream cheese and sweetened condensed milk together until smooth. Next add lemon juice and continue to mix until blended. Next add the cool whip mix until fluffy. Next stir in the mini marshmallows. In a separate bowl alternate layers of cheese cake mix and pie filling. Refrigerate until you serve it. I usually refrigerate overnight so the marshmallows soften up.

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