8 ounce cream cheese, softened
1 teaspoon vanilla extract
3.4 ounce package of instant cheesecake pudding mix (unprepared)
1/2 cup (about 1/3 can) frozen orange juice concentrate
3 cups heavy whipping cream, divided
1/4 cup powdered sugar
15 ounce cans mandarin oranges (drained)
2 cups miniature marshmallows
1 – In a large mixing bowl, beat softened cream cheese and vanilla extract until fluffy.
2 – Add the orange juice concentrate and beat until fully combined.
3 – Add the cheesecake pudding mixture and beat until evenly incorporated (mixture will be slightly chunky).
4 – With the mixer (or hand beater) running on low speed, slowly drizzle 1 ½ cups of the heavy whipping cream into the cream cheese mixture. Beat well between the addition of small amounts (add only a couple tablespoons at a time).
5 – Add powdered sugar to the cheesecake mixture and continue beating until fully combined.
6 – In a separate mixing bowl, beat remaining 1 ½ cups of heavy cream until stiff peaks form.
7 – Use a spatula to gently fold the whipped cream into the cheesecake mixture until fully incorporated.
8 – Add miniature marshmallows and drained mandarin oranges to the cheesecake mixture and fold in gently to combine. (The mandarins break apart easily, so be slow and gentle.)
9 – Transfer mixture to a serving bowl, garnish with reserved mandarins and miniature marshmallows and serve immediately.