• 8 oz cream cheese, softened and divided
  • 1 c Better Batter Corn-Free Powdered Sugar, divided
  • 3.5 oz marshmallow fluff, about half a standard-sized tub
  • 1 c mini marshmallows
  • 1/2 c heavy cream
  • 1 tsp vanilla
  • 3 Tbl cocoa powder
  • Gluten-free graham or chocolate cookies for dipping, such as Kinnikinnick
Other materials needed: three small mixing bowls and a hand mixer.


Make the marshmallow mixture. Using a hand mixer and a small bowl, beat together 4 oz cream cheese, 1/2 c powdered sugar, and the marshmallow fluff on high until smooth, about 1-2 minutes. Scrape down the sides of the bowl with a spatula. Add mini marshmallows and gently fold until marshmallows are completely covered. Set aside. Make the whipped cream. In a second small mixing bowl, whip together the remaining 1/2 c powdered sugar, heavy cream, and vanilla until still peaks form, about 4-5 minutes. Set aside. Make the chocolate mixture. In a third small mixing bowl, blend together the remaining cream cheese and cocoa powder on high speed until smooth, about 3 minutes. Combine the chocolate mixture with the whipped cream and blend until completely incorporated, about 2 minutes. Assemble and serve. Add the marshmallow mixture and chocolate dips to a single serving bowl, alternating between the two mixtures. Use a soon or butter knife to swirl the flavors together. Serve immediately with gluten free graham or chocolate cookies. Refrigerate leftovers for up to 4 days in a covered bowl. Adapted from Homemade Hooplah