If you haven’t tried Pink Fluff yet, add it to your “make soon” list—it’s a light, fruity favorite for summer gatherings. I first tasted it in college when a friend introduced me to it, and I was hooked. This version is simple, refreshing, and perfect for potlucks, barbecues, or a casual family dessert.
What sets this Pink Fluff apart is a creamy twist: cottage cheese. If you haven’t had fruit combined with cottage cheese, give it a try—the cottage cheese blends with the whipped topping and strawberry gelatin to create a smooth, tangy base that complements the fruit and marshmallows beautifully. The result is airy, sweet, and creamy all at once.
Pink Fluff Fruit Salad
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Ingredients
- 8 oz (226 g) tub whipped topping
- 16 oz (453 g) tub small curd cottage cheese
- 3 oz (85 g) small box strawberry jello mix
- 1 lb (454 g) strawberries, hulled & quartered
- 2 ¼ cups (567 g) fresh pineapple chunks (or one 20oz can of pineapple tidbits)
- 15 oz (425 g) can mandarin oranges
- 10 oz (283 g) bag mini marshmallows (more or less to your liking)
- Optional: 1–2 bananas, sliced (or a can of sliced peaches and some sweetened coconut flakes)
Instructions
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In a large bowl (a 14-cup bowl works well), combine the whipped topping, cottage cheese, and strawberry jello mix. Fold gently until the mixture is uniform and no streaks remain.
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Add the strawberries, pineapple, mandarin oranges, marshmallows, and any optional fruit like bananas or peaches. Fold gently until everything is evenly coated. Serve immediately for a firmer texture, or let it sit in the fridge—marshmallows will soften the longer it rests.
Notes
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