My aunt brings this 3 ingredient dessert hack to every single family barbecue and the bowl is always scraped clean. Sweet, airy, and pairs perfectly with fresh spring produce.

This 3-ingredient marshmallow fruit dip is my go-to “dessert hack” for family barbecues and potlucks. My aunt started bringing a big plastic tub of this to every spring cookout years ago, and now it’s just expected on the table right next to the fruit tray. It’s sweet, airy, and whips up in about five minutes with simple grocery-store ingredients. The bowl is always scraped clean, especially when there are bright, juicy strawberries to scoop it up.

Serve this dip chilled in a plastic food storage container or a shallow bowl, swirled smooth so it looks light and fluffy. It pairs beautifully with fresh spring produce like sliced strawberries, pineapple chunks, grapes, apple slices, and melon cubes. You can also set it out alongside vanilla wafers, graham crackers, or shortbread cookies for anyone who isn’t in a fruit mood. For parties, I like to place the container of dip in the center of a big platter and surround it with colorful fruit so everyone can just grab and dip.

Servings: 8-10

1 (8 oz) block cream cheese, softened

Place the softened cream cheese in a medium mixing bowl. Let it sit at room temperature for 20–30 minutes if it’s coming straight from the fridge so it blends smoothly.

Add the marshmallow creme and vanilla extract to the bowl with the cream cheese.

Using a hand mixer (or a sturdy whisk and some elbow grease), beat the mixture on medium speed until it is completely smooth, light, and airy, about 2–3 minutes. Scrape down the sides of the bowl once or twice so no streaks of cream cheese remain.

Taste and adjust if you’d like a little more vanilla, then beat again just to combine.

Transfer the dip to a clean plastic food storage container, smoothing and swirling the top with a spatula so it looks fluffy and inviting.

Cover and refrigerate for at least 30 minutes to chill and firm up slightly. This helps the flavors blend and gives that cloud-like texture.

Serve cold with bright red sliced strawberries and any other fresh fruit you like. Keep the container covered and chilled when not serving.

For picky eaters who love familiar flavors, you can swap the vanilla extract for 1 teaspoon of orange juice concentrate or lemon juice for a light citrus twist, or stir in a tablespoon of strawberry jam to match the berries on the plate. If you prefer a lighter texture, beat in 1/2 cup of thawed whipped topping after the dip is smooth; just fold it in gently so it stays airy. For a slightly less sweet version, use 6 oz of marshmallow creme and add 2 tablespoons of plain Greek yogurt for a little tang. You can also make this dip more festive by sprinkling colored sugar or finely grated lemon or orange zest over the top right before serving. Food safety tips: Always start with clean hands, utensils, and containers. Because this dip contains dairy, keep it refrigerated until serving and try not to leave it out at room temperature for more than 2 hours (1 hour if it’s very hot outside at a barbecue). Store leftovers in an airtight container in the fridge and use within 3–4 days. If the dip separates slightly after chilling, give it a quick stir before serving to restore the smooth, fluffy texture.