Rocky Road Fluff Salad is a rich and decadent dessert salad that tastes just like a mixture of chocolate cheesecake and rocky road ice cream! This thick and creamy fluff is the perfect summer dessert!
This post was first shared over at I Wash You Dry, where I am a contributor.
Now that the weather is getting warmer, it’s time for an amazing no-bake treat that you can whip up in no time at all!
This fluffy rocky road salad is always a winner around the holiday season. I’d say that’s partly due to the fact that it only requires five minutes of your time to make. Simple desserts like this are sometimes the most spectacular!
One thing that I love most about this cheesecake salad is that it tastes very similar to a chocolate cheesecake or brownie batter. Except it’s much thicker and creamy, and of course no raw eggs to worry about.
My love of things “Rocky Road” takes me back to when I was a kid. It was my dad’s favorite flavor of ice cream, and I still remember sitting on his lap sharing a bowl!
This salad came about because I wanted to re-create all of that amazing rocky road flavor. But, I wanted something that was great for the fall and winter months. Not cold, like ice cream. Something really comforting with a deep chocolate flavor!
A couple of my favorite summer no-bake desserts are this Key Lime Pie Cheesecake Dip and this Berry Icebox Cake!
How To Make Rocky Road Fluff Salad:
- This fluff can be made ahead of time and stored in the refrigerator for up to 3 days before serving. The longer it chills, it will become more “firm” so if you plan to make ahead and serve it later, allow the salad to come to room temperature for about 20 minutes first.
- If you’re serving this later, I recommend stirring the chocolate chips and pecans right into the mixture. The marshmallows should be left off until right before serving.
- Because this salad is very thick, make sure you mix it in a nice deep bowl on low speed, so that things don’t get messy.
- Rocky Road Fluff Salad is great eaten with fruit, graham crackers, or just a spoon!
Enjoy!
~Nichole
Rocky Road Fluff Salad
Ingredients
- 8 Ounces Cream Cheese, Softened
- 1 8 Ounce Container Cool Whip
- 1 3.9 Ounce Box Chocolate Pudding
- 1/3 Cup Milk
- 1 Teaspoon Vanilla Extract
- 1/2 Cup Miniature Marshmallows
- 1/4 Cup Mini Chocolate Chips
- 1/4 Cup Chopped Pecans
Instructions
- In a large bowl using hand mixer or in the bowl of your stand mixer, beat the cream cheese until smooth.
- Mix in the pudding, milk, and vanilla extract until everything is incorporated. Fold in the Cool Whip (I use the mixer for this step). Fold in the mini marshmallows (if serving immediately), chocolate chips and pecans, reserving a little bit of each for topping.
- Place the cheesecake mixture into a bowl. At this point you may cover the salad and store in the refrigerator for up to 3 days.
- If you're serving immediately, top the cheesecake salad with the reserved marshmallows, chocolate chips, and pecans as desired. Enjoy!
Awesome recipe!!! I substituted light ingredients and used walnuts instead of pecans. Turned out perfect.
Can you use peanuts instead of pecans? I thought r
Yes
Could you use this as a pie filling, would it set up at all?
It does set up pretty well in the fridge, I think it would make a great pie filling 🙂
Whoa, whoa, whoa! This is a party in a bowl if you ask me! How scrumptious!
This dessert is the perfect mash up of two of my favorites! Yum!!
My house is full of chocolate lovers so I know this is going to be a hit! Love how easy it is to whip up too.
This is seriously my kind of salad! I love dessert dips, and I’ll probably eat this entire recipe in one sitting. No shame!!
This is my kind of dessert! I am having a shower soon and I might make individual cups!
Cheesecake AND rocky road ice cream. I am in LOVE!
Is the pudding suppose to be cook and serve or instant
Hi! It should be instant pudding 🙂