Instructions

• Unwrap the 1 brick (8 oz.) cream cheese and set it on the counter to soften at room temperature for about 15–20 minutes. Do not microwave.
• Open the 7 oz. jar of marshmallow cream and measure out half of the jar; set the other half aside.
• Make sure the 1 tub (8 oz.) frozen whipped topping is fully thawed in the refrigerator before using.
• Place the softened cream cheese in a mixing bowl. Beat with an electric mixer (or whisk) until smooth and free of lumps.
• Add the half-jar of marshmallow cream to the bowl. Beat until well combined and smooth.
• Add the thawed whipped topping to the mixture and gently beat or fold until the dip is uniform, light, and spreadable.
• Transfer the cheesecake dip to a serving plate or shallow bowl and spread it into an even layer.
• Open the 1 can (21 oz.) canned cherry pie filling and spoon it over the top of the dip, spreading lightly as desired.
• Serve immediately with graham crackers or shortbread cookie sticks, or cover and refrigerate until ready to serve.