Creamy Strawberry Fluff Salad
A light, airy, and creamy strawberry fluff salad that’s quick to make and perfect for a refreshing dessert or brunch addition.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- 1 cup mini marshmallows
- 1 cup whipped topping (store-bought frozen like Cool Whip or homemade whipped cream)
- 1 package (3.4 oz / 96 g) instant vanilla pudding mix
- 1 1/2 cups milk (whole milk preferred; skim or plant-based milk optional)
- Optional add-ins: chopped pecans or walnuts, shredded coconut, splash of lemon juice
Instructions
- In a medium bowl, whisk together the instant vanilla pudding mix and milk until smooth and slightly thickened, about 2 minutes. Beat on medium speed if using an electric mixer. Set aside for 5 minutes to allow pudding to set.
- Rinse, hull, and slice about 2 cups of fresh strawberries into bite-sized pieces.
- Gently fold the whipped topping and mini marshmallows into the pudding mixture, being careful not to overmix to preserve airiness.
- Fold the sliced strawberries into the creamy fluff mixture until evenly combined.
- If using, fold in chopped nuts or shredded coconut for added texture and flavor.
- Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes before serving.
Notes
Use instant pudding mix for best texture; avoid cook-and-serve pudding. Fold whipped topping gently to keep fluff airy. Chill at least 30 minutes before serving. Best eaten within 24 hours. Frozen strawberries can be used if thawed and drained well. For vegan version, substitute coconut whipped topping, plant-based milk, and vegan pudding mix.
Nutrition
- Serving Size: About 1 cup (240 ml)
- Calories: 165
- Fat: 7
- Carbohydrates: 27.5
- Fiber: 1.5
- Protein: 2.5
Keywords: strawberry fluff salad, creamy dessert, easy dessert, fruit salad, light dessert, quick dessert, fluff salad