Ingredients:

  • 8 oz cream cheese, softened
  • 14 oz sweetened condensed milk
  • 1 tsp lemon juice
  • 1 tsp vanilla extract
  • 8 oz whipped topping (Cool Whip), thawed
  • 3 cups mini marshmallows
  • 21 oz cherry pie filling
  • 60g graham crackers, crushed

Instructions:

  1. Place the 8 oz cream cheese in a bowl for 60 minutes until it reaches 20°C. Note: This ensures a lump free texture.
  2. Beat the cream cheese with a hand mixer until smooth and shimmering.
  3. Gradually pour in the 14 oz sweetened condensed milk while mixing on low speed.
  4. Add the 1 tsp lemon juice and 1 tsp vanilla extract, mixing until the liquid is fully absorbed.
  5. Gently fold in the 8 oz whipped topping using a spatula until no white streaks remain.
  6. Stir in the 3 cups mini marshmallows until evenly distributed through the cream.
  7. Add the 21 oz cherry pie filling and swirl gently. Stop mixing when you see beautiful ruby ribbons.
  8. Cover and refrigerate for 120 minutes until the fluff is set and firm.
  9. Crush the 60g graham crackers into pebble sized pieces.
  10. Sprinkle the graham crackers over the top just before serving until the surface is covered in golden crumbs.