I’ll never forget the first time I made Strawberry Fluff Salad. It was for a summer potluck, and I was nervous—would it be too sweet? Too wobbly? As the creamy, pink fluff set in my fridge, the whole kitchen smelled faintly of strawberry fields and nostalgia. When I took that first bite, I was hooked: it was pure, cloud-like joy in a bowl. Now, it’s my go-to for bringing a little sunshine to the table, and I’m so excited to share how you can make that magic happen in your own kitchen.
Ingredients
- 3 ounces strawberry Jell-O mix (1 box)
- 1 cup hot water
- 1/2 cup cold water
- 3.4 ounces instant vanilla pudding mix (1 box)
- 1 (8-ounce) tub frozen whipped topping, thawed (like Cool Whip)
- 1 pound fresh strawberries, hulled and sliced
- 2 ripe bananas, sliced
- 1 (20-ounce) can crushed pineapple, well drained
Let’s talk ingredients, because quality here makes all the difference. That box of strawberry Jell-O is non-negotiable for that iconic flavor and color—I once tried a sugar-free version and the texture was all wrong. For the fruit, trust me: drain that crushed pineapple like your dessert depends on it. I squeeze it in a clean kitchen towel to get every last drop of juice out; otherwise, you’ll end up with a weepy salad. And for the bananas, don’t use raw, pale ones—wait until they’re nicely yellow, even speckled with a few brown spots. They’re sweeter and hold up better against the creamy mixture.
Equipment Needed
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Measuring cups and spoons
- 9×13 inch baking dish or a large serving bowl
- Kitchen towel or cheesecloth (for draining pineapple)
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