Strawberry fluff salad made with cottage cheese, strawberry gelatin, and crushed pineapple. An easy, no-bake, make-ahead dessert salad perfect for cookouts and holidays!
Why this recipe works
We’re whipping cottage cheese right into the base for a creamier texture and a little extra protein so you get the perfect pink, marshmallow studded bite of a classic strawberry fluff salad, with more “oomph”. This no bake dessert salad is dreamy, creamy, light, and only calls for six ingredients. Plus, it’s just so pretty to look at!
Aside from the obvious points as to why we love it, this fluff dessert truly is super easy to prepare. There’s nothing to bake or cool, and it actually tastes better made in advance. If you’re worried about the flavor or texture of using cottage cheese, I get it. It took me years to warm up to it. But here, it can be whipped into a creamier texture using a food processor (does the best job) or a high powered blender. It’s mild flavor beats out sour cream now for me, and the additional protein is, of course, a big bonus.
Strawberry fluff salad is cousin to other vintage, retro recipes such as Ambrosia and Watergate salad. All of which are fluffy, light desserts made with whipped cream and mini marshmallows.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
COTTAGE CHEESE – Unlike most recipes that use cream cheese or strictly Cool Whip, this recipe uses cottage cheese. To get that classic whipped creamy texture in your pink fluff salad we’ll give it a really good blitz in a blender or food processor to get rid of the curds. If you would rather swap it out, plain Greek yogurt keeps things creamy, or sour cream adds a tangy offset to the sweet gelatin.
GELATIN – Don’t prepare the strawberry gelatin mix, you only need the dry powder for this recipe. This way, it dissolves into the cottage cheese and whipped topping as it chills. You can of course swap the flavor out if preferred! It would be great with orange, raspberry, or cherry as well.
COOL WHIP – Thaw your Cool Whip before incorporating so it’s easier to fold in. Instead of Cool Whip, you can make your own whipped cream. Beat 1 cup of heavy whipping cream with a tablespoon of powdered sugar to stiff peaks.
CRUSHED PINEAPPLE – Drain it well and press out the extra juice before it goes in. The pineapple adds sweetness and a little texture, but any excess liquid will keep the fluff from setting up and leave it watery.
MINI MARSHMALLOWS – These will soften a bit as the dessert chills in the fridge. The minis are preferable in this salad so you get a little in each bite. If you can’t seem to find minis, you can always cut up whole sized marshmallows for the same effect.
How to Make Strawberry Fluff Salad
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Place a colander over a large measuring cup and empty the can of pineapple into the colander. Drain well, using a rubber spatula to press on the pineapple to release more juice.
TIP – You should end up with about 1.5 cups of juice for well-drained crushed pineapple. You can save the juice for another recipe or to drink! - Place cottage cheese and both packets of gelatin powder in a blender or food processor. Blend until smooth. Scrape blender contents into a large mixing bowl.
- Fold in the Cool Whip and miniature marshmallows.
- Stir in pineapple and diced strawberries.
- Cover with plastic wrap and chill in the refrigerator for 2 hours.
Frequently Asked Questions & Expert Tips
Strawberry fluff is a no-bake dessert salad made by folding strawberry gelatin, whipped topping, crushed pineapple, and mini marshmallows into a light, creamy, pink fluff. This version whips cottage cheese into the base for extra creaminess and a little more protein. It’s a popular dessert you’ve probably seen at potlucks or summer parties!
Yes, plain Greek yogurt works if you want to keep it creamy, or use sour cream for a little tang.
Yes, it’s important to drain the pineapple. Drain it in a colander and use a rubber spatula to press out any excess liquid. Any leftover juice will keep the fluff from setting up and can also make it watery.
This is usually due to either not removing excess liquid from the pineapple or not blitzing the cottage cheese well enough. Otherwise, chilling the dessert will help it firm up a bit. I would recommend giving it at least a couple of hours.
Storage and Freezing Information
Store leftover strawberry fluff in an airtight container in the refrigerator for 4-5 days. Give it a quick stir before serving if any liquid settles. I have not tested freezing it, but if you decide to do so, I would love to hear how it comes out!
This is a great make-ahead dessert for parties. You can prepare it a day in advance and keep it chilled until you are ready to serve.
Serving Suggestions
Strawberry fluff salad with cottage cheese pairs well with cookout or potluck mains such as grilled chicken thighs, marinated grilled chicken kabobs, or really any other protein. You’ll also find it on holiday tables, especially Easter and Thanksgiving!
Serve it chilled with an optional garnish of sliced strawberries and extra mini marshmallows. Enjoy!
More Dessert Recipes
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Strawberry Fluff with Cottage Cheese
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 20 ounces crushed pineapple well drained
- 16 ounces cottage cheese
- 6 ounces strawberry gelatin mix two 3 ounce packages
- 8 ounces Cool Whip
- 2 cups mini marshmallows optionally extra for garnish
- 1 cup fresh diced strawberries optionally extra for garnish
Things You’ll Need
- Blender or food processor
Before You Begin
- Don’t prepare the strawberry gelatin mix, you only need the dry powder for this recipe. This way, it dissolves into the cottage cheese and whipped topping as it chills. You can of course swap the flavor out if preferred! It would be great with orange, raspberry, or cherry as well.
- Drain the pineapple well and press out the extra juice before it goes in. The pineapple adds sweetness and a little texture, but any excess liquid will keep the fluff from setting up and leave it watery.
- Instead of Cool Whip, you can make your own whipped cream. Beat 1 cup of heavy whipping cream with a tablespoon of powdered sugar to stiff peaks.
- If you want to swap out the cottage cheese for something else, plain Greek yogurt can be used, or sour cream for a tanginess.
Instructions
- Place a colander over a large measuring cup and empty the can of pineapple into the colander. Drain well, using a rubber spatula to press on the pineapple to release more juice.You should end up with about 1.5 cups of juice for well drained crushed pineapple. You can save the juice for another recipe or to drink!20 ounces crushed pineapple
- Place cottage cheese and both packets of gelatin powder in a blender or food processor. Blend until smooth. Scrape blender contents into a large mixing bowl.16 ounces cottage cheese, 6 ounces strawberry gelatin mix
- Fold in the Cool Whip and miniature marshmallows.8 ounces Cool Whip, 2 cups mini marshmallows
- Stir in pineapple and diced strawberries.1 cup fresh diced strawberries
- Cover with plastic wrap and chill in the refrigerator for 2 hours.
Expert Tips & FAQs
- Store leftover strawberry fluff in an airtight container in the refrigerator for 4-5 days. Give it a quick stir before serving if any liquid settles. I have not tested freezing it, but if you decide to do so, I would love to hear how it comes out!
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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