Strawberry Jello Fluff Salad

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Light and fluffy, this Strawberry Fluff Jell-o Salad is made of simple ingredients and is so easy to make. It's the perfect light dessert or even side dish at your potluck party.

We have all kinds of Jello Fluff Salads on our blog:  Orange Fluff Salad, Raspberry Cheesecake Fluff Salad, Blueberry Fluff Salad, Raspberry Fluff Jello Salad, 5 Minute Fluffy Yogurt Fruit Salad, and our 5 Minute Pistachio Salad.

I think that out of all the fluffy salads on our blog, this raspberry one is my favorite!

I have written this recipe to make 10-12 servings, but you could easily cut it in half (use the small boxes of jello and only one 8 ounce container of Cool Whip) if you need less.

Watch how to make this recipe:

We have many more recipe videos just like this one that show you step-by-step how to make our recipes on our YouTube Channel.

 

Why is this called “Fluff”?

The texture of this salad is light and fluffy! Some people even add in marshmallows, which adds even more to the fluffiness of this dish.

What makes the salad so fluffy is the mixture of the Jello mix with the pudding mix – it makes everything so smooth. Add in the fluffy Cool-Whip and it makes the perfect combination of smooth fruity flavor with fluffy whipped topping.

Ingredients needed for this Strawberry Fluff Jello Salad:

  • 1 large box Cook and Serve Vanilla Pudding (instant pudding will not work for this recipe)
  • 1 large box strawberry jell-o
  • 16 ounces Cool-Whip
  • 3 cups water
  • 2 cups sliced fresh strawberries
  • 2-3 bananas, sliced
  • 5 ounces (1/2 a bag) of mini marshmallows

How far in advance can I make this salad?

To be honest, I wouldn’t recommend making it more than 1 day in advance. I find that the juice from the raspberries will make the salad runny (especially if you used frozen raspberries).

For best results, make this salad the same day that you plan on eating it.

Did you know this makes it to our Thanksgiving table EVERY year? It pairs perfectly with our Convection Oven Turkey! 

Can you make this with sugar-free jello and pudding?

I have not made this salad using sugar-free jello or pudding, but in everything that I have read about sugar-free jello, it should still work out great for this recipe!

If you try it with sugar-free jello, leave a comment below and let us know how it worked.

Can you make this with fresh whipped cream instead of cool whip?

I have never tried making this recipe without cool-whip  – the cool whip is needed to get that fluffy texture.

If you use fresh whipped cream, I am afraid that you will not get the same fluffy consistency and this recipe will not turn out the way that it’s supposed to.

If you are looking for a homemade Cool-Whip alternative, check out this recipe for Stabilized Whipped Cream – it has a more similar fluffiness to Cool-Whip.

 

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Try one of our other fruit salads:

 

Serves: 12

Strawberry Jello Fluff Salad

6 hrPrep Time

4 minCook Time

6 hr, 4 Total Time

Save RecipeSave Recipe

Ingredients

  • 1 large package Cook and Serve vanilla pudding (4.6 ounces)
  • 1 large package strawberry jell-o (6 ounces)
  • 3 cups water
  • 1 16 oz Cool-Whip (lite or fat-free is fine)
  • 1/2 bag mini marshmallows
  • 2 cups of strawberries, chopped
  • 2 to 3 bananas, sliced (Optional, put in before serving so they don't turn brown in the fridge)

Instructions

  1. Mix together pudding, Jell-o, and water over medium heat until it boils.
  2. Remove from heat and pour into a large mixing bowl. Cover with plastic wrap.
  3. Refrigerate until mixture has thickened (overnight or for about 6 hours).
  4. The next morning or 6 hours later, beat until creamy with a hand mixer.
  5. Fold in Cool Whip, marshmallows, and fruit. Chill about an hour before serving.

Tags

Cuisines
American
Occasions
Fourth of July
Potluck
Courses
Dessert
side dish
Cooking
No Bake
Allergy
egg free
wheat free
treenut free
sesame free
mustard free

Nutrition

Calories

511 cal

Fat

35 g

Carbs

47 g

Protein

3 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
1097
https://media.sixsistersstuff.com/recipe/strawberry-jello-fluff-salad/

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Comment on this Recipe

61 Responses to “Strawberry Jello Fluff Salad”

    • Cyd
      Hi Sue. Make up the pudding and jello mixture and put it in a bowl covered with plastic wrap. Place in the fridge overnight. Then the next morning or right before your event, mix the mixture that has set up and then add the rest of the ingredients. It's really an easy recipe that tastes so delicious! Hope this helps.
      October 6, 2016 at 2:40 pm
      Reply to this comment
  6. Deborah
    I made this yesterday and after chilling the Jello mixture for 6 hours it was like rubber! It took forever to get it creamy. I used the box sizes as listed in the recipe and 2 cups water. Is this correct? I followed the entire recipe. It turned out pretty good in the end but was a darker pink than the photo, also was hard to get off the serving spoon. I'm wondering if I should have used more water or maybe the smaller boxes of Jello???
    February 4, 2017 at 8:36 pm
    Reply to this comment
    • Cyd
      You mix together the cook n serve pudding, jello and water until it boils. That is what your refrigerate overnight or for 6 hours. It becomes very thick. Then you beat it and fold in the cool whip, marshmallows and fruit. It should be a pretty thick jello salad. Hope this helps.
      November 23, 2017 at 10:03 am
      Reply to this comment
    • Cyd
      I did some research for you on subbing real whipped cream in some recipes for Cool Whip. It does not always work out well. A recipe that calls for frozen whipped topping in the recipe, will be more difficult to substitute. The reason frozen whipped topping is used in a dessert is to create a fluffy texture. Homemade whipped cream won’t create the same consistency, and your dessert may end up being a flop. If you would like to avoid frozen whipped topping, then you’ll need to stabilize your whipped cream. To stabilize, simply add a tablespoon of cornstarch to every cup of cream. This will help your whipped cream keep its shape.
      December 4, 2017 at 4:47 pm
      Reply to this comment
  14. Tanya Scharinger
    I just purchased the large cook and serve vanilla Jell-O brand pudding and the box is 1.6oz. your recipe calls for 4.6oz, I am reading that correct?! That seems like a ton!. And the box of strawberry jello is .6oz and you have 6 oz listed. Help!
    March 31, 2018 at 2:55 pm
    Reply to this comment
    • Cyd
      Just do the first 3 steps this evening and leave it in the fridge overnight. Then tomorrow (or maybe 2-3 hours before serving) beat the stiffened jello mixture and follow the rest of the directions. Then it will still be fresh before serving. The bananas tend to go brown. We have saved leftovers for the next day, but it does get a little runny and not so good. You could even do the first 3 steps early in the morning if you were serving this in the evening.
      April 6, 2018 at 5:10 pm
      Reply to this comment
  17. Pam
    I have made this several times in the past year with different combinations. I also have used the standard size pudding and jello, reduced the water to 2 cups and the Cool Whip to the 8 oz size with a good result. Beating the set jello mixture until somewhat fluffy seems to be where some are having their problems. Mine holds up fine if made in advance too. I just gently stir it to absorb liquids. More marshmallows could be added if needed. It is a very pretty salad . Tried strawberry/vanilla, strawberry/chocolate, orange/vanilla with mandarin oranges, lime/vanilla with pineapple, pineapple/vanilla with pineapple. Will report on any other flavors I mix. I don't add bananas always either.
    April 11, 2018 at 12:42 am
    Reply to this comment
  21. Joan
    I made this amazing recipe and was able to serve it inside 2hrs! I had forgotten that I committed to bringing a jello fluff to a party. I didn't panic. I improvised n stayed calm. I chose orange jello, with mandarin oranges (drained),1 cup coconut. I did used the large box jello, and the vanilla cook n serve pudding boiled with 2 cups hot water and added 2 pkgs Knox unflavored gelatin. Then after dissolving, I added the additional cup very cold water. I covered this mixture and put outdoors, -10`C or 14`F. It set up thick quickly... Like inside 40mins. Then i whipped it, added only 8 of thawed Cool Whip (I mistakenly bought the smaller size), then folded in oranges, and coconut. It was firm and beautiful and nearly gone by the end of the party. Everyone loved it.
    December 12, 2018 at 4:40 pm
    Reply to this comment
  30. Kevin
    Now I’m seeing why my heated mixture left clumps and couldn’t fully dissolve... I had used INSTANT pudding. I for the life of me could NOT see anything in all the stores stating COOK&SERVE. So, I believed it was a packaging change, and bought what was available. I just now took another look at my box in the trash... instant, in small print. I’m hoping it sets well in 6 hours. :(
    March 25, 2020 at 8:00 am
    Reply to this comment

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