1/2 cup (1 stick or 113g) butter, room temperature
2 cups confectioners sugar
20 ounce can crushed pineapple, drained
8 ounces whipped topping, such as cool whip
2 cups mini marshmallows
1 cup maraschino cherries drained and chopped
In a large bowl and using a hand-held mixer, mix the cream cheese and butter until creamy. (This can also be done by hand if the cream cheese and butter are softened). Add in 2 cups of confectioners sugar and mix again until fully combined. Add in the whipped topping (cool whip), crushed pineapple, mini marshmallows, and cherries. Using a spatula, gently mix until fully incorporated. Refrigerate for at least 2 hours, preferably overnight.