Strawberry Fluff with Cottage Cheese

Servings: servings (8 cups total)

Calories: 133cal

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.

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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.

Course: Dessert

Cuisine: American

Prep Time10

Cook Time0

Chill Time2

Total Time2 10