Autumn Apple Pie Cheesecake Salad
- 8 ounces Cream Cheese room temperature
- 1/4 cup powdered sugar
- 8 ounces whipped topping
- 3 apples diced (use any you like; I used a combination Fuji and Granny Smith)
- 1/2 cup chopped pecans
- 2 cup mini marshmallows
Beat cream cheese & powdered sugar in a large bowl until smooth.
In a separate bowl, beat whipped topping until airy and fluffy.
Add in diced apples, chopped pecans and mini marshmallows. Stir to coat.
Mix and serve immediately or refrigerate in an airtight container for up to 24 hours..