Circus Cookie Salad
A whimsical dessert that combines frosted circus animal cookies with whipped cream and mini marshmallows, perfect for evoking nostalgia and delighting guests at any occasion.
Ingredients
Creamy Base
- 1 package 8 ounces cream cheese, softened to room temperature For a smooth texture, ensure it’s not cold.
- 1/2 cup confectioners' sugar Avoid unwanted lumps by sifting if necessary.
- 1 teaspoon vanilla extract Pure vanilla extract offers the best flavor.
Whipped Topping
- 8 ounces frozen whipped topping, thawed Light, airy texture is ideal; often use Cool Whip.
Fun Ingredients
- 2 cups frosted circus animal cookies, coarsely chopped Use a fun mix of colors (plus more for garnish).
- 1 cup mini marshmallows They add a marshmallowy sweetness that complements the creamy base.
- 2 tablespoons rainbow nonpareils Provides an extra pop of color.
Instructions
Preparation
- In a large mixing bowl, beat the softened cream cheese with the confectioners' sugar and vanilla extract using a hand mixer. Start on a low speed to avoid a powdery cloud, then increase the speed until it becomes smooth and creamy (about 1-2 minutes).
- Gently fold in the thawed whipped topping until well combined, ensuring there are no streaks of cream cheese remaining.
- Fold in the coarsely chopped circus animal cookies and mini marshmallows, being careful not to over-mix.
- Gently fold in the rainbow nonpareils.
- You can serve immediately or store in the refrigerator until serving. Garnish with additional chopped cookies just before serving.
Notes
Circus Cookie Salad can be stored for up to three days in the refrigerator in an airtight container. Make it a day in advance for enhanced flavor; leave off the garnish until serving!