Deliciously Simple Strawberry Fluff You’ll Want to Make Again!

Strawberry Fluff is totally my “save the day” dessert. Ever had people drop by, and you’re standing in the kitchen with maybe five minutes to make something that looks like you care? Or maybe it’s a weeknight and you just want some comfort food that isn’t another bowl of ice cream. Here’s the thing — Strawberry Fluff comes together crazy fast, feels nostalgic, and always disappears first at my little picnics. If you’re new to no-bake treats, or you’ve got kiddos wanting to help, this is a winner every single time.

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Strawberry Fluff Salad

A quick and delicious no-bake dessert made with fresh strawberries, marshmallows, and whipped topping, perfect for weeknight treats or potlucks.

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Prep Time 5 minutes mins

Total Time 2 hours hrs

Servings: 6 servings

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

For the base

• 1 can crushed pineapple, undrained Do not drain the juice
• 1 box instant strawberry pudding mix Vanilla can be used as a substitute
• 2 handfuls mini marshmallows Big ones can be used if chopped
• 1 container thawed whipped topping or Cool Whip Make sure it’s thawed
• 1 cup fresh or frozen strawberries, sliced If using frozen, drain ice crystals

Method

 

Preparation

1. Dump the whole can of pineapple (juice and all) into a big bowl.
2. Add the pudding mix and stir until it thickens quickly.
3. Fold in the whipped topping gently to preserve its lightness.
4. Add the sliced strawberries and sprinkle the mini marshmallows on top.
5. Mix until just combined, and if you have time, refrigerate for 1-2 hours. If not, serve immediately.

Notes

Allow the whipped topping to thaw before mixing. Pat strawberries dry if they are too juicy to prevent a watery mixture. Do not freeze the fluff.

Why You’ll Love Strawberry Marshmallow Fluff

Honestly, I could eat a whole bowl before anyone even shows up (trust me, it’s happened). What makes this stuff so different from, like, regular desserts? The texture, first of all. Creamy, a bit airy, then those little marshmallow puffs sneak up on you. Plus, it’s not just for holidays. I whip this up for pool parties, weekday snacks, or any time I want to pretend it’s summer in the middle of January. Don’t get me started about the color either. Pink food just feels fancy. And if you need something to bring to a potluck, this is your five-star side dish. If you like easy treats with real “heck yes” flavor, you’ll want to add this recipe to your favorites.

“I never liked marshmallow salads before, but this one totally changed my mind. So simple, so darn good. My whole family asks for it!” — Jenna L.

Ingredients Notes & Substitutions

Let’s be honest, I am all about simple ingredients. Most of this — you probably already have in your fridge or pantry. You’ll need a can of crushed pineapple (don’t drain it), some instant strawberry pudding mix, mini marshmallows (about two good handfuls), thawed whipped topping or Cool Whip, and then either fresh or frozen strawberries. Now, if you hate pineapple, swap in cherries for a twist. No pudding in the cupboard? Vanilla works fine (just not too much, trust me). Make sure the whipped topping isn’t frozen solid, or you’ll end up with a lumpy mess (been there, not fun). Last bit: mini marshmallows work best, but the big ones chopped up in a pinch are… kind of charming. Honestly, this dessert doesn’t need perfection, so don’t worry if your measurements are a little loose.

How to Make Strawberry Fluff Salad

Alright, don’t blink or you’ll miss it. Dump the whole can of pineapple (juice and all) into a big bowl. Add the pudding mix. Stir, and watch the magic start — it thickens up quick! Next, fold in the whipped topping. Don’t get too aggressive or it’ll lose its poofiness. Now, tip in the strawberries and toss the marshmallows on top. I usually sneak a few marshmallows for myself. Mix just till everything’s hanging out together. That’s pretty much it. Stick it in the fridge for an hour or two if you’ve got time. If you don’t, just eat it. Tastes great either way.

Expert Tips and Recipe FAQs

Okay, so, here are a couple of things I wish I knew the first time. Let that whipped topping thaw before you try to stir — unless you enjoy icy lumps. If your strawberries are extra juicy (honestly, sometimes grocery store ones dribble everywhere), pat them dry before adding. Too much liquid and the fluff gets kinda sad. Oh, and don’t even try to freeze this stuff, it just gets weird. Serve cold from the fridge, but don’t leave it out in the sun too long or it goes flat. Little serendipity — if you stash leftovers in the very back of your fridge (behind the pickles, maybe?) it stays good for like two days. But, heads up, it rarely lasts that long at my place.

Recipe Variations

You can jazz up this Strawberry Fluff Salad about a million ways if you’re feeling adventurous. Toss in chopped walnuts or pecans for a little bite, or swap half the strawberries with blueberries for a red-white-and-blue holiday twist. Sometimes I use banana pudding instead of strawberry — wild, right? If you’re watching your sugar, pick sugar-free options for the pudding and whipped topping, and it tastes just as good. Go wild with colorful marshmallows if you want extra fun. I even tried tossing in rainbow sprinkles once. Kiddos went nuts, adults didn’t hate it either.

Serving Suggestions

1. Pile into bowls and top with more fresh berries
2. Use as a dip for graham crackers (sounds odd, tastes amazing)
3. Spoon over slices of pound cake for a no-fuss trifle
4. Dollop on pancakes, because why not?

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