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.
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.