Cheesecake Dip

By vealam

Ingredients

• 16 ounces cream cheese, softened
• 1/3 cup sugar
• 1/2 cup marshmallow cream
• 1 tsp vanilla
• 1 tsp lemon juice
• 8 ounces Cool Whip (fat free or lite is okay)
• Optional: graham cracker crumbs for topping

Details

Servings 8
Adapted from somethingswanky.com

Preparation

Step 1

Using an electric mixer to beat together the cream cheese and sugar until smooth.

Vigorously mix in the marshmallow cream, vanilla, and lemon juice, and beat until smooth. Scrape down the sides of the bowl a couple of times until you're sure everything is mixed well.

Mix in the Cool Whip until fully incorporated, scraping the sides of the bowl as needed.

Transfer mixture to a serving bowl and top with graham cracker crumbs if desired. Serve with fruit, graham crackers, cookies, pretzels, etc.

Store covered in the refrigerator for up to 4 days. Can be made ahead of time and chilled, but does not freeze well.