Ingredients
Equipment
Method
- Drain the canned peaches thoroughly and dice them into small pieces. Set aside.
- In a large bowl, combine mini marshmallows. Set aside.
- In a separate bowl, whip the heavy cream using a mixer on medium-high speed until stiff peaks form. Set aside.
- In another bowl, beat the softened cream cheese with a hand mixer until smooth and creamy.
- Add granulated sugar to the cream cheese and beat until well combined.
- Mix in the vanilla extract until fully incorporated.
- Gently fold the whipped cream into the cream cheese mixture using a spatula.
- Fold in the diced peaches and mini marshmallows until evenly distributed.
- Add crushed pecans and gently stir to combine.
- Sprinkle coconut flakes on top of the salad for texture and flavor.
- Transfer the salad to a serving dish, smooth the top, cover with plastic wrap, and refrigerate for at least 2 hours before serving.
Notes
Thoroughly drain peaches to avoid excess liquid. Swap nuts as desired. For best texture, add pecans and coconut just before serving if making ahead.