Ingredients:

  • 8 oz cream cheese, softened
  • 3.4 oz instant cheesecake pudding mix
  • 1 cup whole milk, cold
  • 8 oz whipped topping, thawed
  • 1 tsp pure vanilla extract
  • 10 oz prepared angel food cake, cut into 1-inch cubes
  • 1 lb fresh strawberries, hulled and quartered
  • 1 tbsp granulated sugar
  • 2 cups mini marshmallows

Instructions:

  1. In a large mixing bowl, beat the softened cream cheese using a handheld electric mixer until smooth and free of lumps.
  2. Slowly pour in the cold whole milk and add the instant pudding mix. Continue beating on medium speed for 2 minutes until the mixture thickens into a dense custard foundation.
  3. In a separate small bowl, toss the quartered strawberries with 1 tablespoon of sugar. Allow them to macerate briefly to intensify the flavor.
  4. Using a rubber spatula, gently fold the whipped topping and vanilla extract into the pudding mixture until fully incorporated.
  5. Fold in the angel food cake cubes and mini marshmallows, ensuring they are evenly coated by the cream base.
  6. Gently fold in the prepared strawberries, being careful not to over-mix to maintain the vibrant color.
  7. Cover and refrigerate for at least 1 hour before serving to allow the stabilization matrix to set and the cake to reach the ideal texture.