Ingredients:

  • 1 (8 ounce) package full-fat cream cheese, softened
  • 1 (7 ounce) jar marshmallow fluff
  • 1 (8 ounce) container frozen whipped topping (Cool Whip), thawed
  • 1 teaspoon vanilla extract
  • 1.5 pounds fresh strawberries, sliced
  • 2 cups seedless grapes, halved
  • 1 (28 ounce) can pineapple chunks, well drained
  • 1/2 cup graham cracker crumbs, for topping (optional)

Instructions:

  1. In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it is completely smooth and fluffy.
  2. Add the marshmallow fluff and vanilla extract to the cream cheese mixture. Beat until fully incorporated and the mixture is light and uniform.
  3. Gently fold in the thawed whipped topping (Cool Whip) using a spatula until just combined, ensuring the mixture remains light and aerated.
  4. Add the prepared fresh fruit (strawberries, grapes, and well-drained pineapple) into the cheesecake base. Gently fold the fruit until it is evenly coated in the creamy filling.
  5. Cover the bowl and refrigerate for at least 20 minutes to allow the mixture to chill and set slightly before serving.
  6. Serve the cheesecake fruit salad chilled. Sprinkle individual servings with graham cracker crumbs immediately before eating to ensure the crumbs remain crisp.