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Anytime is the right time to whip up a batch of this easy pink fluff. Is it a salad? Is it a dessert? Maybe a side dish? I’ve eaten it all three ways, and you get to decide for yourself. Just combine a few simple pantry items, and this creamy pink fluff with cottage cheese is almost ready; the hard part is just waiting for it to firm up a bit in the fridge. So here we go.
This Pink Fluff dessert uses a creamy, blended cottage cheese, which helps take the edge off the sweetness and adds quite a bit of protein. My OREO Fluff and Lemon Fluff have instant pudding and are more of a mousse consistency. Ones with cream cheese tend to be more dense, like a sweet dip, such as our Fruit Dip or OREO Dip. Our Hawaiian-style Fruit Salad has sour cream, and our Creamy Fruit Salad uses Greek yogurt. So there’s something light, creamy and, well, fluffy, for everyone.
It’s important to use the boiling water method
Tools you’ll need
The boiling water helps the gelatin dissolve fully and easily. Whisk the jello powder into the boiling water gently, ensuring no lumps.
Use canned pineapple, not fresh
Strawberry Fluff requires canned crushed pineapple because the canning process has “disabled” the enzymes that keep the gelatin from solidifying. Since this strawberry fluff needs to set, this recipe requires canned, crushed pineapple in pineapple juice or water. It’s ok to use the Heavy Syrup variety if it’s all you have, but you’ll be draining it off and it will make the finished dish pretty sweet.
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Can I Use a Different Flavor of Jell-O?
Yes, just remember that the same steps and requirements apply. I think the fresh strawberries would go very well with a few of the following gelatin flavors:
- Orange: This goes so well with strawberry and pineapple, I found this combo was reminiscent of classic Kool-Aid. Sliced bananas and mandarin oranges are good additions.
- Lime: The tangy is nice and has a “margarita” feel. Maybe a sprinkle of toasted coconut over the top.
- Cherry: Not too much different than the strawberry, maybe adds a bit more depth of flavor. Try chopped dark chocolate and some toasted pecans. Yum.
- Lemon: Definitely a strawberry-lemonade vibe here, bright and lovely. Blueberries, a spoonful of lemon curd, and some extra Cool Whip would go great.
How to Make Pink Fluff
So the good news is, you stir a few ingredients together then wait. The waiting, though, can be the hard part. One thing that makes my recipe a bit different is that I love the creamy, smooth texture of the finished fluff if I blend the cottage cheese first.
Update so there are no surprises: when it’s first mixed, it is very loose. It will firm up as it sets in the fridge. You won’t be able to serve it right away.
Step 1: Dissolve the strawberry gelatin powder
In a microwave-safe bowl or measuring cup, add the water and bring it to a boil. You can also do this on the stove or a tea kettle. In your large bowl: Carefully combine the gelatin powder to the boiling water. Whisk gently but continuously until everything is combined and you don’t see any lumps or small red grains of powder.
Step 2: Keep whisking as it cools
The goal now is to bring this mixture to room temp since it’s too soon to add the whipped topping. Keep stirring gently to help reduce the heat. Set aside.
Step 3: Prep your fruit
You’ll want to choose the freshest, firmest berries. While the gelatin cools, wash the berries and gently pat them dry. Remove their green caps and any dark spots, then slice them thin and set aside. (See photo.) Then prep the canned pineapple by setting it to drain over a fine-mesh sieve to get it as dry as possible. Save the juice for a different recipe or discard.
Step 4: Add the cottage cheese to a food processor
I’ve had iterations of this classic pink fluff salad that used lumpy cottage cheese. I find that it tastes “too much” like cottage cheese in the final result.
Step 5: Pulse until completely smooth
I have a small food processor just to make quick work of this, but an immersion may do the trick too. You are looking for a creamy, uniform texture with no visible lumps (curds). I love how the cottage cheese adds protein and a good bit of structure to the fluff, but if you like a smooth, creamy dessert, this step is important.
Step 6: Add the cottage cheese to the gelatin
Scrape down the processor to get it all into the cooled gelatin mixture. Don’t begin mixing yet.
Step 7: Add whipped topping
Spoon one cup of thawed Cool Whip right on top of the cottage cheese and gelatin mixture. If another cup of Cool Whip accidentally falls into the bowl, well that’s just going to have to be fine, isn’t it.
Step 8: Add the fruit and marshmallows (if using)
Add the last of the ingredients, fruit and optional mix-ins. Now it’s time to stir: Gently, gently stir all the ingredients together. We want to keep the air that the Cool Whip provides, not beat it out. Slow and steady til it all starts to turn light pink.
Just a note that the mixture will be loose at this stage. It needs to set before serving.
Step 9: Transfer or just cover the mixing bowl
Spoon the mixture into a serving dish or individual cups, if desired. You can smooth the top or make soft peaks with your spoon. Cover and refrigerate for at least 2 hours, or until set.
Serving Suggestions
Once your Strawberry Pink Fluff has set up, it’s ready to eat. Garnish with fresh sliced strawberries or chopped, toasted pecans for a bit of crunch. Add more whipped topping if you want to.
Full ingredient list and instructions are shown in the recipe card below. Enjoy!
More About Strawberries
- 25 Strawberry Desserts
- 27 Best Frozen Strawberry Recipes from Crepes to Cocktails
- 15 Best Recipes That Use Strawberry Extract
- RECIPE: Strawberry Chia Pudding Recipe
- RECIPE: Strawberry Yogurt Granola Parfait
- RECIPE: Simple Strawberry Compote
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Light and Creamy Pink Fluff Recipe
Ingredients
- 3-oz pkg strawberry flavor gelatin powder
- 1 cup boiling water
- 1 cup full-fat cottage cheese blended
- 1 cup whipped topping like Cool Whip, thawed
- 1.25 cups crushed pineapple, drained well about half of a 20-oz can
- 1 cup fresh strawberries washed, dried and sliced
- Optional: 1 cup mini marshmallows or 1/2 cup chopped nuts sliced almonds, walnuts, or pecans work well
Instructions
- Prep: Take the Cool Whip out to thaw if it's not already. Empty the can of crushed pineapple over a fine-mesh sieve to drain; you'll end up with a bit over a cup of drained crushed pineapple.
- Boil the 1 cup water in a microwave-safe bowl or measuring cup.
- In a large bowl, dissolve the strawberry gelatin in the boiling water, stirring gently. Keep stirring as it cools to room temperature.
- Important step for the creamiest result: With food processor or immersion blender, using a bowl scraper, add the cup of cottage cheese. Pulse until cottage cheese is smooth, scraping down the sides as needed.
- Transfer the smooth cottage cheese into the bowl with the cooled gelatin mixture. Add the Cool Whip on top.
- Add the drained crushed pineapple, sliced fresh strawberries and if using, the mini marshmallows or nuts. Fold in everything gently. Don't use a whisk, since we want to keep as much air in the dessert as possible.
- Refrigerate for at least 2 hours, or until set.
- Garnish with additional sliced strawberries, even more Cool Whip, or a sprinkle of nuts or mini marshmallows.
Notes
Nutrition
The bottom line
With just a few steps and a handful of ingredients, you get an easy dessert with a protein punch and a creamy texture.
Can you make the night before? Does it hold up well in the fridge?
Hi, Callie. It doesn’t seem to hold its fluff, I’m afraid. It’s best served immediately. If we find a way to make it in advance, I’ll update the recipe, cuz that is a great question and it would be great to have ready the night before.
U can make a day ahead BUT dont add whip cream until day your serving. I make homemade whip cream. Way healthier just 1 cup of whipping cream whip with 1 tsp vanilla and c1 tablespoon honey or maple syrup or cane sugar whip til stiff peaks, dont over whip or you’ll have butter. This dessert is gf and you can buy healthier option jello without harmful dyes on amazon
@Andi Reis, I never add water. I just add the dry jello mix to the pineapple and let it start to dissolve, then add the other ingredients. Then it holds up.
Tiff, thank you for the tip! I’m going to try this. — Andi
Same here Tiff. I’ve been making this salad for 30 years, with any fruits you want, only I do it with (1) 6oz. Jello, and (3) 24oz. Cottage cheeses, and then the amount of fruit to your liking. Making sure to drain the fruit first or you’ll have to as you go, but then you can refrigerate it.
See! That’s what I was thinking! I just made my mixture and it’s watery. I was hoping it would thicken/jell with the jello mixture. It’s in the fridge chilling. I was thinking of adding another cool whip (zero whip) after it cools, but now reconsidering as I read through the comments. I don’t want to waste a container of cool whip.
Hi Nini, Gosh, not really sure what happened here. It shouldn’t be watery – it’s a little looser before going into the fridge but not much. Did you drain the pineapple really well and used a full 3oz package of instant jello? If it’s watery, I wouldn’t add more whipped topping, since that won’t really help set it up. –Andi
I keep this in my fridge all of the time. However, I make mine different so that may be why I am able to do so. When I say that I keep it in my fridge all the time I seriously mean that I make it weekly and I make mine sugar free. There are days that I eat only this, just depends on what I can get to stay in my stomach.
I don’t lik cottage cheese. Can it be made without it?
You may like this a bit better if you blend the cottage cheese into a smooth paste first. You won’t have the lumps. That said, I am experimenting with another ingredient that will take the place of the cottage cheese. I’ll let you know how it turns out. —Andi
I would think cream cheese would work as well like a cheesecake fluff
I make it with cream cheese and it tastes really good. Just use a mixer to blend it up and make it smooth then add your ingredients to it and them mix it all up together
Has anyone tried this with vanilla or plain yogurt instead of cottage cheese, or cream cheese?
I used ricotta instead of cottage cheese. Turned out great
Oh, that’s a great idea!
I use heavy whipping cream, whip until consistency you want. Whip in softened cream cheese. Whip until smooth. Add jello (I use sugar free) whip until jello is mixed in well. I hand mix in whatever fruit matches your jello flavor. Make sure the fruit is not over ripe. I am a diabetic and I have to watch my carbs, I make this for my family and when we have events at church. Everyone loves it and other people that are diabetes know that anything I bring is diabetic safe.
How much heavy cream and cream cheese thanks Bonnie
This uses instant strawberry jello and blended cottage cheese, plus a container of Cool Whip and some drained crushed pineapple, no cream cheese or heavy cream in our version. Thanks for asking, Bonnie!
I would like to know if you have tried making with softened cream cheese. I can eat cottage cheese. It makes me throw up.
Interesting idea. Since I like to whip the cottage cheese smooth in my version of this salad, it’s possible that if you whip up a packet of cream cheese and fold in the Cool Whip (so it’s a bit like the consistency and flavor of a cheesecake filling) that just might work. Be sure to bring the cream cheese to room temp so it’s nice and soft before beating it, and gently fold in the Cool Whip so you keep that airy texture. Good luck! Let me know how it comes out! –Andi
I like the idea of jello pudding. Do I prepare the pudding with milk as directed or just dump it in with the other ingredients?
Leave out the gelatin and make pudding according to the directions instead. I am not sure how this would be with the pineapple. I’m concerned that it might not be “strawberry” enough if using a vanilla pudding.
The comments seem to be awhile ago. Have you found something to replace the cottage cheese? I’ve never been able to eat it. Thanks. A
If you want a pudding/mousse consistency, instead of jello gelatin, use a pudding mix and make according to the package then follow the rest of the steps. It will set an be creamer than the cottage cheese. is this because you don’t like the tangy flavor of the cottage cheese. Because if you blend it first, it comes out really creamy.
Hi! Back in the 70’s there was a recipe similar to yours with the following differences.
1. Graham Cracker crust
2. Used icy cold full fat evaporated milk instead of cottage cheese and Cool Whip.
It called for the ice cube method to start the jello setting. Remove the cubes that haven’t melted to avoid watery jello.
The flavor assortment could be varied as well although it usually showed up as strawberry or lemon/pineapple.
Can I use frozen strawberries
I think they will release too much water and make the fluff lose its creamy texture. I’d stick with fresh OR leave out strawberries and make a compote with the frozen ones and add a dollop to each serving of fluff when it’s ready to eat.
That is how ive always made it. I freeze the pet milk almost frozen and beat it til its 3x its original volume. But also 1 block of cream cheese added to the heated jello and I can crushed pineapple. Once its all melted and cooled i add the frozen beat milk to jello mixture and pour into a 13×9 pan and chill. Stays set for days.
that sounds ok to me. It’s wildly different from the Pink Fluff recipe we have here, but I think that it’s a jumping off point for lots of different fluff recipes. Yours sounds good too though.
Cannot find nondairy Cool Whip can I use regular Cool Whip?
Hi Christine. You can use any Cool Whip. My bad: Cool Whip used to be nondairy but now contains milk derivatives so it has dairy in it. So please yes, use whichever Cool Whip or generic whipped topping you’d like, Extra Creamy, regular or light.
This is just like an old Richard Simmons dessert I make except I use pistachio pudding. I love it!
Just a tip to try.. use Sour cream instead of cottage cheese for a creamier texture! Only way I will eat it!
That’s an interesting twist! Worth a try, glad that swap worked out so well for you!
Hi! What is that recipe with pistachio pudding?
Oh I think that’s Green Goddess Salad (one of the iterations of sweet sides/salads) or Watergate Salad.
I have been making this recipe for many years, and I always use frozen strawberries. I never add water. And when I have leftovers, I frequently freeze them: turns out kind of like sherbet or ice cream! If I refrigerate leftovers it will need stirring before serving. My mom makes this adding an angel food cake broken up and well beaten into the mixture. It makes it kind of grainy, which I like, and it stretches it a little further.
I just made this recipe and I think I might have mixed the jello and cottage cheese a few minutes too soon. (I think the jello should have cooled down a little more) it was starting to get thick
I went ahead and made it hopefully leaving it in the fridge until tomorrow it’s good
I make this all the time but I have never used the hot water in my jello for this. I just mix the powdered jello with my cottage cheese and then mix everything together , adding pecans with it. You get the flavor of the jello and no grittiness. So I’m wondering how mixing the jello with hot water keeps from watering everything down.
I make something kinda like this. I use low-fat Greek yogurt the strawberry sugar free jello mix (no water) I mix the jello with the Greek yogurt and add two tablespoons of sugar free cheesecake jello pudding mix. Then I whip heavy cream no sugar added. Then add chopped pecans and pineapples. If you want it to feel sweeter add in another poon full of the sugar free cheesecake pudding mix. It’s so good!
Hi Sheila! It does come in sooo many delicious variations! Yours sounds amazing. I am putting it on my to-make list! –Andi
So I made it exactly like the recipe called for however am alittle concerned because someone committed it won’t hold after two hours. Am I able to freeze it for those 2 hours? My fridge isn’t that cold?
Hi Vanessa, it will be ok after a couple of hours, but it’s not as fluffy after 24 hours or so. I would eat it up within the day, just for best texture. Flavor is still good. I wouldn’t recommend freezing it because the strawberries break down and cool whip gets liquidy. Hope this helps!
This is a great recipe that our uncle used to make and he has passed on and the family has not had it but thank you so much for sharing (him) again with us.
My MIL made this using just by mixing jello with boiling water then adding freh or frozen strawberries and refrigerating until set. Once set add the cool whip and refrigerate until serving.
Very easy to make
Love this recipe but I like just adding cottage cheese with out making it smooth I like the chunks of cottage cheese in the mix
Thank you for your note, Carolyn! Totally up to you. Glad to hear you like cottage cheese au naturel! –Andi
I haven’t tried this recipe yet, but I was thinking of maybe using ricotta in place of cottage cheese. Mix with a mixer to loosen it up a bit. I know people who say they don’t like cottage cheese but do eat ricotta.
Hi Diana! I think it would work well with ricotta because this recipe calls for blending the cottage cheese before using it (smoother, creamy, no lumps). The only thing is that some ricotta has that graininess to it, but I think it would be fine. Let us know how that substitution turns out for you! –Andi & Renee’