Ingredients:

  • 8 oz (225g) cream cheese, softened to room temperature
  • 1/2 cup (60g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 3 cups (450g) whipped topping, thawed
  • 2 cups (300g) canned peaches, diced and drained well
  • 1 cup (150g) mini marshmallows
  • 1/2 cup (60g) pecans, finely chopped

Instructions:

  1. Beat the softened cream cheese and 1/2 cup (60g) powdered sugar on medium-high speed for approximately 2 minutes until the mixture is a velvety, pale cream with no visible lumps.
  2. Stir in 1 tsp (5ml) vanilla extract until fully incorporated.
  3. Using a rubber spatula, gently fold 3 cups (450g) whipped topping into the cream cheese mixture using a down-across-up motion until no white streaks remain.
  4. Fold in 2 cups (300g) drained diced peaches, 1 cup (150g) mini marshmallows, and 1/2 cup (60g) chopped pecans.
  5. Transfer the mixture to a serving bowl or individual glass coupes.
  6. Cover with plastic wrap and refrigerate for at least 4 hours to allow marshmallows to soften and flavors to meld.