Ingredients:

  • 8 oz block full-fat cream cheese, softened
  • 1/4 cup granulated sugar
  • 2 Tablespoons whole milk
  • 3 oz package instant strawberry gelatin mix (dry powder)
  • 1 (16 oz) tub frozen whipped topping, thawed (Cool Whip)
  • 5 cups mini marshmallows
  • 1 (20 oz) can canned crushed pineapple, extremely well drained
  • 1 (10 oz) package frozen sliced strawberries, thawed and lightly drained
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh strawberries, sliced (for garnish)
  • 2 Tablespoons shredded coconut, toasted (for garnish)

Instructions:

  1. Drain the Fruit: Thoroughly drain the crushed pineapple using a fine-mesh sieve, pressing down firmly to remove excess liquid. Set aside. Lightly drain the thawed strawberries.
  2. Whip the Cream Cheese Base: In a large mixing bowl, beat the softened cream cheese, sugar, milk, and vanilla extract until completely smooth, light, and lump-free (about 2 minutes). Scrape down the sides of the bowl.
  3. Incorporate the Colour: Gradually sprinkle the dry strawberry gelatin powder into the cream cheese mixture while mixing on low speed until the mixture is uniform in vibrant pink color and texture.
  4. Fold in the Topping: Using a rubber spatula or large balloon whisk, gently fold the thawed whipped topping into the cream cheese mixture. Use a ‘cut and fold’ motion to incorporate the topping without deflating the air.
  5. Add the Texture: Gently fold in the well-drained crushed pineapple, the drained thawed strawberries, and the mini marshmallows. Stir just until they are evenly distributed. Do not overmix.
  6. Chill: Transfer the mixture to your serving bowl or dish, cover tightly, and refrigerate for a minimum of 4 hours (preferably overnight). This allows the marshmallows to soften and swell.
  7. Garnish and Serve: Just before serving, garnish with fresh strawberry slices and a sprinkle of toasted shredded coconut, if desired. Serve immediately.