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.

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