Cheesecake Apple Salad

INGREDIENTS:

8 ounces Challenge Cream Cheese, room temperature
1/2 cup granulated sugar
8 ounces whipped topping
5 apples, diced (use any you like; I used a combination Fuji and Granny Smith)
1/2 cup chopped nuts (walnuts or pecans)
1 cup mini marshmallows

 

 

 

DIRECTIONS:

Place cream cheese in a large bowl. Beat with a hand mixer until smooth, then mix in sugar. Mix or stir in whipped topping until the mixture is smooth and lump-free.
Add the apples, nuts, and marshmallows. Stir to coat.
Serve immediately, or store in the refrigerator in an airtight container for up to 24 hours.

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