Red White and Blue Cheesecake Dip
This festive red white and blue cheesecake dip is an easy dessert made with sweetened cream cheese topped with both cherry and blueberry pie filling. Perfect for the 4th of July or any patriotic holiday!
Servings: 12
Cost: $10
Ingredients
- 8 oz cream cheese softened
- 7 oz marshmallow creme
- 8 oz Cool Whip thawed
- 21 oz cherry pie filling
- 21 oz blueberry pie filling
Instructions
- In a large bowl, beat the cream cheese with a hand mixer until creamy
- Add the marshmallow fluff and beat until well combined
- Fold in the whipped topping, and mix with a spatula or large spoon
- Add cream cheese mixture to a pie plate or square baking dish, and spread evenly in dish
- Alternate with rows of cherry pie filling and blueberry filling evenly on top of the cheesecake mixture
- Refrigerate for 30 minutes or longer before serving
Notes
You may not need the entire can of pie filling unless you want to completely cover the cheesecake layer.
Refrigerate for 30 minutes to hour before serving for best taste and texture.
Top with patriotic sprinkles for an extra festive look.
Store in airtight container or covered with plastic wrap up to 4 days.
Can make ahead 1 day ahead of time and up to 2 days ahead of time without topping.
Nutrition
Calories: 292kcal | Carbohydrates: 56g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 88mg | Potassium: 155mg | Fiber: 2g | Sugar: 33g | Vitamin A: 400IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 1mg
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