A delightful sweet dessert that combines creamy pudding, fruit, and marshmallows for a refreshing treat.
Author:Alex Lee
Prep Time:15 minutes
Total Time:2 hours 15 minutes
Yield:10–12 servings 1x
Category:Dessert
Method:No-Bake
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cans (15 oz each) mandarin oranges, well drained
1 package (3.4 oz) instant vanilla pudding mix
1 cup cold milk
8 oz cream cheese, softened
1 container (8 oz) whipped topping, thawed
2 cups mini marshmallows
1 cup crushed pineapple, well drained
½ cup sweetened shredded coconut
1 teaspoon vanilla extract
½ cup maraschino cherries, drained (optional)
Instructions
Prepare the fruit: Drain the mandarin oranges and crushed pineapple thoroughly to prevent excess liquid in the dessert.
Make the pudding: In a medium bowl, whisk the instant vanilla pudding mix with cold milk until smooth and thickened.
Prepare the cheesecake base: In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Combine: Add the prepared vanilla pudding and vanilla extract to the cream cheese. Mix until completely smooth.
Fold in the whipped topping: Gently fold in the whipped topping until the mixture becomes light and fluffy.
Add the fruit: Carefully fold in the mandarin oranges and crushed pineapple, reserving a few orange segments for decoration.
Add marshmallows: Stir in the mini marshmallows and shredded coconut until evenly combined.
Chill: Cover and refrigerate for at least 2 hours to allow the flavors to blend and the marshmallows to soften.
Serve: Transfer to a large clear glass serving bowl. Decorate with extra mandarin orange segments, mini marshmallows, coconut, and maraschino cherries.
Notes
Ensure the cream cheese is fully softened for easy mixing.
This dessert can be made a day in advance for deeper flavor.
Adjust sweetness by reducing or omitting the maraschino cherries if preferred.