I have a feeling this simple, and very sweet fruit dip has an official name, but I don’t know it, so “Fluffy Pink Fruit Dip” it is going to be.
Many years ago while at Rob’s Grandparent’s house for Thanksgiving, his Gram made a fruit dip to go along with the fruit platter she made. I had never had a dip like that before and the healthy fruit platter turned into a not so healthy fruit platter once I tasted this stuff. I didn’t just dip those pieces of fruit a little bit into the heaping mound of dip I put onto my plate. No, I literally used the fruit as a tool to scoop up that dip, without the shame of just eating it with a spoon. I’m sure I fooled nobody, but I do try to be a lady for the most part.
So all this dip is made out of is one whole jar of Jet-Puff marshmallow cream, and one block of Philly cream cheese. That’s it! It’s like a whippy, puffy cream cheese dip. This is not healthy in any way, shape or form and I’m not suggesting you serve it to your children at snack time. I make it only once or twice a year for a party or get together. This past weekend I had my family over because it was both my sister’s and Rob’s birthday. I made a fruit platter and my pretty platter has a center dip area that HAS TO be filled with some sort of dip. It just has to. So I made this and I ate a lot of it.
Also, Judah really enjoyed it. I noticed during the day while the food was out on the counter and people were milling about that he would sneak up on the barstools and take the spoon out of the serving platter and put heaping spoonfuls into his mouth without even bothering with the fruit. Oy vey! Ha! So I replaced the spoon and “covered for him” and cleaned up his messes. I was really forgiving about it because in all honesty, I would have done the same thing if I was four and still had no shame. (My family is reading this right now thinking “Ew gross! Thanks Candace! But it’s ok guys. We all share the same blood. A little spit from Judah isn’t going to hurt you. I promise I wouldn’t have let this happen in any other circumstance.)
So I have to thank Rob’s Gram for introducing me to this terrible, wonderful, concoction that I have made my own since first trying it, and have added a couple more things to it. Here’s how to make it!
1 jar Kraft Jef-Puff Marshmallow Cream (7oz)
1 block Philly Cream Cheese (8oz)
½ teaspoon pure vanilla extract
2 drops red food coloring (optional)
In a mixing bowl, add cut up, room temperature cream cheese to the bowl. Spoon out the marshmallow cream and add to the bowl (Using a spoon that has been run under hot water helps to get the marshmallow cream from the container without sticking).
Use a hand mixer to whip together until fluffy and totally smooth. Add in the vanilla and beat until combined.
Drop in 2 drops of red food coloring, or any other color, if desired, and whip one more time to totally combine until smooth and pink throughout.
Spoon into an airtight container and store in the fridge for up to a week. Serve cold with fruit.
Here’s how it turns out:
I cube up my cream cheese and wildly toss it into a mixing bowl. This has been out on my counter for a couple of hours already so it’s nice and soft and will whip up easily.
Then I run a spoon under hot water and spoon out all of the marshmallow cream into the bowl as well. The heat and slightly wet spoon gets all of that cream out of there and reduces the sticking. It’s really sticky!
Oh, and if you haven’t used marshmallow cream before, this is what you are looking for:
Then whip it. “Whip it real good”. Also, I added my vanilla in there at this point. The vanilla is something I added when I started making it myself. You could always do without it, but I find it really adds a depth of flavor that makes it really rich and creamier somehow. So for me, it’s a must now.
Once it’s really smooth, I drop in 2 drops of red food coloring. Judah was with me when I made this but he wasn’t paying attention when I dropped this in and didn’t see it. He saw me taking the photo and got so alarmed and so worried! He was literally in tears and said “Mama you’re leaking blood into the dip! Did you cut yourself? Are you ok? Should I get a bandaid? There’s so much blood!”
I wouldn’t suggest using blood here. If you aren’t into food coloring, I know that if you would use a couple drops of a homemade blackberry sauce or something similar, you would get a nice pretty tint as well and it wouldn’t have the dye in it!
Anyway, totally optional, but once you whip it together one last time, I just love that it turns a pretty soft pink color. There’s just something about pink fluffy dip that gets me all worked up. It’s like creamy cotton candy. It’s just prettier than plain white. I can’t help it.
Then I stored it in a container in the fridge overnight for the next day when I needed it. You can leave this in the fridge for at least a week.
But the next day when I made up my fruit platter, I spooned it in the middle “dip area” and we went to town on it. Well, me and Judah really did anyway.
So next time you are having a party and want to eliminate the healthy aspect of the fruit you are serving, here’s a great way to accomplish that. You are welcome.
– The Homesteaders Wife