Cherry Cheesecake Dip
This, is a sad story.
Last week when I made this cherry cheesecake dip, I prepped for the perfect picture. I work hard to stage the images I post so the food will (hopefully) look as good as it tastes. I spooned out the white cream cheese fluff and swirled it into the perfect bowl.
Then I picked through the can of cherry pie filling. First I went for the filling without the cherries, and working carefully, drizzled it in several directions–adding just enough that it would run slightly but not touch the edges of the white bowl. I searched for the perfect cherries. After choosing an odd number (odd numbers are more pleasing to the eye) and using toothpicks to angle them just right, I moved to taking the pictures.
I crumbled graham crackers on the top and angled extra ones along the bottom. I took about a hundred pictures. I was so happy.
Then I carried the bowl of fluffy goodness to my husband and let him eat part of it. After he confirmed that it tasted awesome, I returned to the kitchen to finish making the main bowl of dip for a family event the next day. I just shlopped it all together. I only care if the pictures are pretty for you.
Then I opened my camera to get my SD card and start working with the images.
Confused, I stood there a minute. Had I already taken it out?
I never put it in.
No pictures. And all of my hard work was gone. Now that my friends, is a sad story. I desperately looked at my current bowl of dip:
There wasn’t much hope, but I had to make it work. And I did. But you try scooping out some all white fluff or all-red cherries out of this. Yep. It’s not the shot I wanted but that whole theory of “it doesn’t matter if you mix your food because it’s all going to the same place” is going to have to apply.
This recipe comes from A Spotted Pony. Feel free to add whatever fruit toppings you like, use low-fat cream cheese, leave it plain and offer fresh fruit for dipping, or top it with chocolate, pecans, and caramel for a rich treat…
Cherry Cheesecake Dip
- 8 ounces cream cheese softened
- 8 ounces whipped topping thawed
- 7 ounces marshmallow fluff
- 1 can cherry pie filling
- Beat the cream cheese until light and fluffy. Add marshmallow fluff and beat until well combined.
- Fold in whipped topping and spread fruit filling on top. Cover and chill at least an hour before serving. Serve with graham crackers or fresh fruit.
Perfect for serving a crowd!
Today will make the 4th Thanksgiving ice made this dessert. My family requests it 🙂
Very simple but super delecious!
Well it sounds like you have a winner on your hands there Tausha. Way to go! I hope you make it a tradition. –Rachel
Great dip, I made it Thanksgiving and had graham crackers and fresh fruit. Delish! Light and fluffy. I love to try new dishes.
I am so glad you liked it Chris! Thanks for letting me know it worked for you!
Lol Rachel 🙂 I, and I’m sure your other readers too, have to have a good giggle over mistakes like that….we’ve every one had those “really!? you’ve got to be kidding” moments lol I have them all too often :/ I hope you write a book soon; I so enjoy reading anything you’ve written, right down to your fb posts lol
Thanks Brooke! It was a huge disappointment, but in the whole scope of life, it’s a little thing and I’m glad it gives you laugh. Sometimes all we can do is laugh!
Made this recipe today, love it! It’s funny the lady commented she would eat it with a spoon… My girls did! Said they didn’t realize they were suppose to eat it the graham cracker! Lol
I’m not surprised at all by that Miranda. It’s pretty addictive!
OK, this says it’s a “dip” but really….I think I would just dip my spoon in it and eat it! Bless your heart Rachel, I’m so sorry about your pictures and hard work lost. Lesson learned (the hard way) I guess. It still looks good to me!
Ruh-roh Kim!!! I don’t know if you would like yourself later if you did that. It’s really good though…I can see how that could be very tempting.