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Pink Fluff Fruit Salad

Pink Fluff Salad

For the last few days our family has been on a “staycation” of sorts at a mountainside resort not far from our home. It has been so nice and relaxing…a much-needed getaway. One of the nice things about the property we stayed at were the poolside grills where families gathered to cook and eat favorite summer dishes together.  It was fun to see all the different things that people were grilling and the sides they were serving as well. One dish I spied almost had me going over and asking if I could join another family for dinner! It has been so long since I have had what I call “Pink Fluff” and it’s really one of my favorite fruit salad sides. (You may have heard of a similar salad called “Ambrosia Salad,” but that usually contains cottage cheese and I personally am not fond of that salad!)

Ironically, as I was salivating over our neighbors’ dinner, I remembered that the last time I’d made this pink perfection, I’d also snapped some pictures of it but never got around to using them in a post! I do believe seeing the pink fluff dish here on our vacation was a nudge from the universe to make sure I didn’t forget to share this little slice of heaven in a bowl.

So here it is…my little contribution to summer (or any time of year) deliciousness!

Pink Fluff Salad

Pink Fluff Fruit Salad

  • 1 pkg frozen mixed berries
  • 1 large container vanilla yogurt
  • 1 small package of cheesecake pudding mix
  • 1 container Cool Whip (or equivalent of real whipped cream)

Pour yogurt into a large bowl and add the pudding mix. Mix well.

Pink Fluff Salad

Add Cool Whip (or whipped cream) and mix again.

Pink Fluff Salad

Once it is all well-combined and creamy, add the berries. Fold berries in lightly with a spoon and enjoy the beautiful pink creamy goodness that appears. Chill until ready to serve.

Pink Fluff Salad

Sadly, our staycation is almost over….but it’s been grand and being able to share this little piece of goodness with you has made it that much better. :-)

Pink Fluff Salad

Pink Fluff Salad

Pink Fluff Salad

PINK FLUFF FRUIT SALAD

Jill Nystul
For the last few days our family has been on a “staycation” of sorts at a mountainside resort not far from our home. It has been so nice and relaxing…a much-needed getaway. One of the nice things about the property we stayed at were the poolside grills where families gathered to cook and eat favorite summer dishes together. It was fun to see all the different things that people were grilling and the sides they were serving as well. One dish I spied almost had me going over and asking if I could join another family for dinner! It has been so long since I have had what I call “Pink Fluff” and it’s really one of my favorite fruit salad sides. (You may have heard of a similar salad called “Ambrosia Salad,” but that usually contains cottage cheese and I personally am not fond of that salad!)
Prep Time 15 minutes
Cool 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 10
Calories 196 kcal

Ingredients
  

  • 1 pkg frozen mixed berries
  • 1 large container vanilla yogurt
  • 1 small package of cheesecake pudding mix
  • 1 container Cool Whip or equivalent of real whipped cream

Instructions
 

  • Pour yogurt into a large bowl and add the pudding mix. Mix well.
  • Add Cool Whip (or whipped cream) and mix again.
  • Once it is all well-combined and creamy, add the berries. Fold berries in lightly with a spoon.
  • Chill until ready to serve.

Nutrition

Calories: 196kcalCarbohydrates: 31gProtein: 3gFat: 6gSaturated Fat: 3gCholesterol: 21mgSodium: 174mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 240IUVitamin C: 2.9mgCalcium: 119mgIron: 0.2mg

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  • I love your site as well. The only thing I would change is when you have the recipe in a box at the bottom of the post to print, it is missing your website. I usually copy & paste any that I want to save to my recipe file in my computer & have to add your info before I save it. I know lots of people are not as concerned with having the source of a recipe, but I believe in giving credit when I can.
    Thanks to Bunny for posting the equivalent amount when subbing whipped cream for Cool Whip. I have always wondered what the exact amount should be, but just used what I thought was the right amount of whipped cream.

  • We’ve been on vacation too. All summer we have been staying at the beach–this recipe sounds like it is just what we need. I’ll try it with whipped cream though–I’ll be experimenting too just to see if I can find a substitute for the pudding mix.

  • We’ve been making this for years in my family, though my mom calls it ‘Cherry Chiffon’ because she uses cherry pie filling in place of the frozen berries.

    Ironically, my husband has taken to calling it ‘Pink Fluff’, like you. He practically requires that we have it at every big family gathering…and he gobbles it up before he eats his main course!

    I turned my in-laws on to it, as well. The first time I showed my mom-in-law how to make it, the entire family couldn’t stop eating it!

    Tasty, tasty stuff!

  • I’m rather suprised that you would advocate using cool whip. You’re always giving us great ideas based on making natural products. So to have you suggest this chemical atrocity is amazing. Are you not aware that this is not even food? That it is equivalent to a science project that is it is basically made in a lab?

  • I cannot believe all the complaints…it’s difficult enough to come up with something interesting 6 days a week’and then to have people make stupid comments about everything…Wow…it just goes to show how little of a life folks have…Thanks Jillee for all that you do!

  • I agree with the request for amounts. The picture looks like a 2 pound bag of fruit — it that right? And a 16 oz tub of yogurt? I enlarged the picture enough to be able to see that it’s an 8 oz tub of Cool Whip.

    I like the idea of using real cream cheese, since I always have it on hand, but again, how much? I’ll check the pkg of pudding in the store to see how much it makes.

  • Looks great but in trying to avoid processed foods I would use cream cheese in place of the pudding mix and real whipping cream instead of the Sugar Free (aspertame laden) Cool Whip. But hey that’s just me. Everyone is free to put whatever they want to into their bodies. lol ;) Thanks for great pictures Jillee.

  • I’ve never tried pink fluff…will have to try it! I love what I call green fluff, I think it is pistachio pudding, whipped cream, marshmallows, pineapple and more Pistachios!

  • Funny how regionally different recipes can be. In my world pink fluff has cottage cheese in it and ambrosia does not! But I love it all, and love the inspiration to whip up something different from what I am used to. :)

  • Thanks! Your timing is perfect….I was looking for something like this for a picnic side dish.

    BTW…..Aside from your content, I was attracted to your website because I thought the layout was so simple, clear and attractive with plenty of pictures. Keep up the great work, we appreciate it!

  • Recipe looks delicious. I love your site. My only problem
    I’ve had is viewing some of the posts because the annoying pop-up ads can make it difficult sometimes.

    • I see no pop-ups at all. Maybe try ad-blocker. Google it. It’s an app for your browser. I use Chrome and never have pop-ups anymore… It’s free, too!

      • Agree. AdblockPlus.org. I’ve used it for many years with no problem. (No, I’m not connected with the company. I do donate to them occasionally because the product is so good.)

  • I LOVE your site just the way it is. Thank you for all the hard work you put into it with the delicious recipes and household tips!!!!!! I check my E-mail every morning looking for your tips!!!!!!!!!!!!

  • Jillee, this sounds so tempting, and I was just wanting to make a fruity dessert for tonight. Where I get stuck is trying to find equivalent products like pudding mix here in England, and also having to guess at some of the amounts. I wonder if in future recipes you could specify the sizes of bags of stuff, e.g. 1 qt CoolWhip, 2-lb bag of frozen mixed fruit, etc. That way substitutes are easier to do. Thanks!

    • 2.2 lbs = 1 kg so if your grocery store sells 1 kg of frozen fruit that would work.

      As far as the Cool Whip is concerned, it’s just “fake” whipping cream full of chemicals. Be happy you don’t have access to it!

      You can use regular whipping cream (whipped to proper consistency), with a bit of sugar added and it’s the same.

      A tub of Cool Whip = 8oz (225g) container, which is 3 1/2 cups.

    • Ambrosia salad that OUR family has been making for centuries DOES have cottage cheese and we wouldn’t have it any other way!!! Along with fruit cocktail, walnuts, whipped cream, marshmallows, and a few other things.

  • Thanks for posting this Jill. I use TruWhip, which is the equivalent of Cool Whip but without the chemicals, and instead of Jello pudding, I use whipped cream cheese with a bit of sugar. It’s just as good and doesn’t have all the hidden ingredients. This is also great frozen!

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