Ingredients:

  • 8 oz cream cheese, softened
  • 3.4 oz instant cheesecake pudding mix (1 box)
  • 0.5 cup powdered sugar
  • 6 oz peach yogurt
  • 1 tsp vanilla extract
  • 8 oz whipped topping, thawed
  • 4 cups fresh peaches, sliced
  • 1.5 cups mini marshmallows
  • 1 cup vanilla wafers, coarsely crushed

Instructions:

  1. In a large mixing bowl, beat the softened cream cheese using an electric hand mixer until smooth and aerated.
  2. Gradually add the powdered sugar, peach yogurt, vanilla extract, and the dry instant pudding mix to the cream cheese. Continue beating until the mixture is thick, creamy, and free of lumps.
  3. Using a rubber spatula, gently fold in the thawed whipped topping until fully incorporated into the cheesecake base.
  4. Gently fold the sliced peaches and mini marshmallows into the mixture until evenly distributed.
  5. Cover and refrigerate for at least 1 hour to allow the pudding mix to set and flavors to meld.
  6. Just before serving, fold in the crushed vanilla wafers to ensure they provide a crunchy 'cobbler' texture contrast.