Peach Marshmallow Bowl (Printable Version)
Juicy peaches team up with marshmallows, coconut, and toasty nuts, all swimming in a creamy blend for a chilled, crave-worthy snack.
# Everything You’ll Need:
→ Base
01 -
425 g canned peaches, well drained and chopped up
→ Add-ins
02 -
60 g pecans, chopped up
03 -
120 g mini marshmallows
04 -
40 g shredded coconut
→ Dressing
05 -
225 g cream cheese, softened
06 -
100 g white sugar
07 -
240 ml very cold heavy cream
08 -
5 ml vanilla extract
# Steps to Cook:
01 -
After chilling, peel off the cover and enjoy straight from the fridge.
02 -
Toss plastic over the bowl and stick it in the fridge so it chills out for at least 2 hours. The flavors will get cozy.
03 -
Scoop your mixture into the serving bowl and make the top nice and even.
04 -
Sprinkle the coconut all over the top for some sweetness and crunch.
05 -
Drop in the pecans and give everything a soft mix so you don’t squish it.
06 -
Fold in the diced peaches along with the marshmallows, trying to keep the mix fluffy.
07 -
Add the freshly whipped cream to your cream cheese mixture, gently combining it all to stay airy.
08 -
Pour in the vanilla extract and mix it until blended well with your cream cheese base.
09 -
Pour the sugar into your cream cheese and beat until it’s all silky.
10 -
Blend the cream cheese (let it soften first) until you don’t see any lumps.
11 -
Take the cold heavy cream and beat it in a chilled bowl until stiff peaks form. Set aside so it doesn’t deflate.
12 -
Put mini marshmallows into a big mixing bowl now so they’re ready to go.
13 -
Chop the drained peaches into small pieces and have them handy.
# Extra Suggestions:
01 -
Drain the canned peaches really well so your dessert doesn’t turn soggy.
02 -
You can swap in low-fat cream cheese and a light whipped topping if you want less richness.
03 -
Don’t have pecans? Any chopped nuts you’ve got will work.
04 -
Let your cream cheese sit out till it’s soft for easier mixing.
05 -
If you let this chill overnight, the texture gets even better.