Ingredients

The following ingredients have 8 Servings
  • 8 oz. cream cheese (softened)
  • 8 oz cool whip (thawed)
  • 3.9 oz Instant Chocolate Pudding
  • 1/3 Cup Milk
  • 1 Teaspoon Vanilla Extract
  • 1/2 Cup Miniature Marshmallows
  • 1/4 Cup Mini Chocolate Chips
  • 1/4 Cup Chopped Pecans

Instruction

  • In a large bowl using hand mixer or in the bowl of your stand mixer, beat the cream cheese until smooth.
  • Mix in the pudding, milk, and vanilla extract until everything is incorporated. Fold in the Cool Whip (I use the mixer for this step). Fold in the mini marshmallows (if serving immediately), chocolate chips and pecans, reserving a little bit of each for topping.
  • Place the cheesecake mixture into a bowl. At this point you may cover the salad and store in the refrigerator for up to 3 days.
  • If you're serving immediately, top the cheesecake salad with the reserved marshmallows, chocolate chips, and pecans as desired. Enjoy!