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Strawberry Fluff Salad with Jell-o

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Our strawberry fluff salad is a delicious dessert with a luscious creamy texture, perfect for family gatherings and special occasions. Each bite is bursting with strawberry flavor and miniature marshmallows.

This fluffy pink salad gets it’s massive strawberry flavor from the fresh berries and strawberry flavored Jell-o. And the velvety vanilla pudding and whipped topping bring it all together for a luscious side dish or dessert.

And the best part? The recipe calls for simple ingredients. Second best? You can make this easy dish in advance, which is great when you’re hosting a summer party.

Overhead view of a bowl of Strawberry Fluff Salad garnished with mint and a strawberry slice.

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We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and a printable recipe card.

While I love a good sweet treat, you guys know my obsession with vintage salads. Fluff recipes like this one can pass as a side dish or as a quick tasty dessert.

One of the first vintage recipes I published was my Mom’s strawberry and cream salad and it’s still a potluck favorite.

If you’ve never tasted strawberry fluff before, it will remind you of Watergate salad or pistachio fluff salad. It’s light and creamy, but still has a sweet dessert flavor.

Ingredients needed to make strawberry fluff salad recipe with text overlay.

Ingredients

  • strawberry Jell-o – the store brands work just fine with this recipe. 
  • water – you’ll need hot and cold so the strawberry gelatin sets correctly.
  • vanilla pudding mix – double check that it’s the instant kind.
  • Cool Whip – allow time for it to thaw before adding it to the fluff salad.
  • fresh strawberries – juicy strawberries add fresh flavor and it’s a great way to use them while they are in season.
  • crushed pineapple – be sure to drain the pineapple well.
  • marshmallows – the mini size works best here.

How to Make Easy Strawberry Fluff

Rinse and pat dry the fresh berries. Remove the tops, cut each berry in half, then slice. Set aside. 

Side by side images of strawberry jello and hot water mixed together in a bowl and cold water added to the mixture with a whisk inserted with text overlay.

Combine the strawberry jell-o and the hot water in a large bowl. Stir until dissolved. Pour in the cold water, stir, and chill in the fridge for 15-20 minutes. 

Two images of vanilla pudding added to the gelatin and mixture after being chilled with text overlay.

Remove the bowl from the refrigerator and stir in the instant pudding mix. Chill for another 15-20 minutes. 

Side by side images of whipped topping added to gelatin and the mixture stirred together with a spatula with text overlay.

Fold in the Cool Whip until it’s fully incorporated. 

Two images of strawberries, pineapple, and marshmallows in a mixing bowl and toppings mixed into salad with text overlay.

Then gently fold in the chopped berries, drained crushed pineapple, and marshmallows, being careful not to break up the fruit. 

Cover the bowl with plastic wrap and chill for at least 2 hours before serving. 

Tips for Making 

  • We don’t recommend using frozen strawberries because they contain excess liquid that will change the fluff texture.
  • The pineapple should be drained very well. 
  • Chilling the salad for at least 2 hours gives it time to thicken and allows the mallows to soften – don’t skip this step. 
  • The longer the salad sits it will become watery from the fresh strawberries releasing juices. If this happens, simply stir or drain off the excess liquid before serving. 
Closeup view of serving bowl filled with strawberry fluff jello salad garnished with a slice of strawberry and mint.

Substitutions and Variations 

  • Sugar-free – to lower the calories and lighten this strawberry fluff recipe, use sugar free Jell-o and pudding mixes. 
  • Whipped topping – feel free to substitute with a store brand.
  • Light or sugar-free Cool Whip can be used, but we like the creaminess of the regular kind. 
  • Fresh whipped cream will break down sooner than Cool Whip, but can be used if preferred. This is a good option if you won’t have leftovers.
  • Bananas – add sliced bananas just before serving.
  • Coconut – fold in shredded sweetened coconut or top with toasted coconut. 
  • Nuts – chopped pecans or walnuts go great in fluff salad recipes.
  • Strawberry cheesecake – swap the vanilla pudding for cheesecake flavor pudding mix.
  • Pineapple chunks – we like using crushed, but you can use chunks as well. Just remember to drain them first.

What to Serve With

Fluff fruit salads like this go great with traditional holiday main dishes such as ham, turkey, or roast. When it comes to barbecues and potlucks we like pulled pork, potato salad, and grilled chicken.

How to Store 

Keep leftover strawberry fluff salad in the refrigerator in an airtight container for up to 3 days. 

It can be eaten a day or two beyond this, but the ingredients begin to separate and the marshmallows get overly soft.

This simple and delicious strawberry fluff salad recipe is perfect for any occasion. The combination of fresh strawberries, creamy pudding and whipped topping makes a light dessert that’s perfect for all your summer gatherings.

More Easy No Bake Dessert Recipes: 

**Save the Strawberry Fluff Salad Recipe for Later**

Three images of Strawberry Fluff Salad ingredients and bowls filled with jello salad with text overlay.
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Front close up of Strawberry Fluff Salad in a serving bowl garnished with a slice of strawberry and mint.

Strawberry Fluff Salad

Our strawberry fluff salad is a delicious dessert with a creamy texture, perfect for family gatherings and special occasions. Each bite is bursting with strawberry flavor and miniature marshmallows.
5 from 2 votes
Print Pin Rate
Course: Dessert, Salad, Side Dish
Cuisine: American
Prep Time: 45 minutes
Cook Time: 0 minutes
Chill Time: 2 hours 30 minutes
Total Time: 3 hours 15 minutes
Servings: 14
Calories: 178kcal
Author: Lori @ A Reinvented Mom

Ingredients

  • 3 ounce box strawberry Jell-o
  • 1 cup hot water
  • ½ cup cold water
  • 3.4 ounce box instant vanilla pudding
  • 8 ounce tub Cool Whip whipped topping
  • 24 ounces fresh strawberries
  • 20 ounce can crushed pineapple, drained well
  • 10 ounce bag mini marshmallows

Instructions

  • Prepare the strawberries by rinsing and patting dry with paper towels. Hull the berries, cut in half and then slice. Set aside.
  • In a large bowl, mix together the strawberry jell-o and hot water until the gelatin is completely dissolved. Add the cold water and stir. Place the bowl in the refrigerator to chill for 15-20 minutes.
  • Remove bowl from the frig, then add the instant vanilla pudding mix to the gelatin and whisk to combine. Return the bowl to the refrigerator and chill for another 15-20 minutes.
  • Remove from the refrigerator. Using a spatula, fold in the whipped topping until it’s fully incorporated and there are no more streaks of white.
  • Gently fold in the fresh strawberries, crushed pineapple, and marshmallows, taking care not to break up the fruit.
  • Cover the bowl with plastic wrap and refrigerate for at least 2 more hours.

Notes

  • We don’t recommend using frozen strawberries for this recipe.
  • Light or sugar-free Cool Whip can be substituted but we think the creaminess of regular whipped topping is best in this recipe.
  • Freshly whipped cream can be used but will start to break down sooner than the whipped topping.
  • Use sugar free jell-o or pudding mix for a lighter option.
  • Because this recipe uses fresh strawberries it may get watery the longer it sits. If this happens, just stir the salad before serving.
  • See the blog post for more tips and substitutions.
STORING
  • Store leftover fluff salad in an airtight container in the refrigerator for up to 3 days. While the salad will taste OK for another day or two longer, it will begin to break down and separate and the marshmallows become too soft.
Tried this recipe?Mention @AReinventedMom or tag #areinventedmom

Nutritional Estimate

Serving: 0.5cup | Calories: 178kcal | Carbohydrates: 42g | Protein: 2g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Cholesterol: 3mg | Sodium: 102mg | Potassium: 145mg | Fiber: 2g | Sugar: 33g | Vitamin A: 54IU | Vitamin C: 32mg | Calcium: 34mg | Iron: 0.4mg

Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.

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