Blend the Base: In a large mixing bowl, combine the marshmallow cream, Cool Whip, whipped cream cheese, and a splash of vanilla extract. Using a hand mixer on medium speed, blend for 2–3 minutes until the mixture is smooth, creamy, and light in texture. The marshmallow cream adds sweetness and fluffiness, while the cream cheese provides that irresistible tang.
Chill the Mixture: Transfer the mixture to a serving bowl or individual dessert cups. Cover with plastic wrap and refrigerate for at least 24 hours before serving. This resting time allows the flavors to meld together and the texture to firm up slightly while remaining delightfully creamy.
Add Raspberry Filling: Just before serving, spoon 2–3 tablespoons of raspberry pie filling over the top of the chilled dessert. Gently swirl it into the surface for a marbled effect or leave it as a glossy topping — whichever presentation you prefer. You can adjust the amount of filling depending on how sweet or tart you want the dessert to be.
Garnish and Serve: Top with a handful of fresh raspberries for a pop of color and a burst of freshness. Serve cold, straight from the refrigerator, and enjoy each creamy, fruity bite!
