Strawberry Jello Fluff Salad

This was one of my most favorite side dishes growing up. We had Jello every Sunday dinner, and I loved when my Mom made this one. It is SO creamy and is perfect on a summer day with the strawberries!

Serves: 10

Strawberry Jello Fluff Salad

6 hrPrep Time

4 minCook Time

6 hr, 4 Total Time

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  • 1 large package Cook and Serve vanilla pudding (4.6 ounces)
  • 1 large package strawberry jell-o (6 ounces)
  • 2 cups water
  • 1 16 oz Cool-Whip (lite or fat-free is fine)
  • 1/2 bag mini marshmallows
  • 2 cups of strawberries, chopped
  • 2 to 3 bananas, sliced (Optional, put in before serving so they don't turn brown in the fridge)


  1. Mix together pudding, Jell-o, and water over medium heat until it boils.
  2. Remove from heat and pour into a large mixing bowl. Cover with plastic wrap.
  3. Refrigerate until mixture has thickened (overnight or for about 6 hours). Beat until creamy with a hand mixer.
  4. Fold in Cool Whip, marshmallows, and fruit. Chill about an hour before serving.
Recipe Type: fruit salad
511 cal
35 g
47 g
3 g

Click Here For Full Nutrition, Exchanges, and My Plate Info


Strawberry Fluff 8

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25 Responses to “Strawberry Jello Fluff Salad”

    • Hi Sue. Make up the pudding and jello mixture and put it in a bowl covered with plastic wrap. Place in the fridge overnight. Then the next morning or right before your event, mix the mixture that has set up and then add the rest of the ingredients. It's really an easy recipe that tastes so delicious! Hope this helps.
    • When we have this strawberry jello fluff salad for dinner, we make it in the morning. The first step where you refrigerate it is very important, and needs to be set pretty firm. This is one of our absolute favorites. We like it with orange jello and mandarin oranges too!
  1. I made this yesterday and after chilling the Jello mixture for 6 hours it was like rubber! It took forever to get it creamy. I used the box sizes as listed in the recipe and 2 cups water. Is this correct? I followed the entire recipe. It turned out pretty good in the end but was a darker pink than the photo, also was hard to get off the serving spoon. I'm wondering if I should have used more water or maybe the smaller boxes of Jello???
    • After refrigerating the jello, pudding and water mixture that you bring to a boil, it becomes very solid. We just beat it with a hand mixer for only about 1 minute. Then add in the cool whip and mix together well. Then fold in all of the fruit. It is a thicker type of jello salad. I'm sure you could add 3 cups of water instead of 2 and it will still work fine.
    • You mix together the cook n serve pudding, jello and water until it boils. That is what your refrigerate overnight or for 6 hours. It becomes very thick. Then you beat it and fold in the cool whip, marshmallows and fruit. It should be a pretty thick jello salad. Hope this helps.
    • I did some research for you on subbing real whipped cream in some recipes for Cool Whip. It does not always work out well. A recipe that calls for frozen whipped topping in the recipe, will be more difficult to substitute. The reason frozen whipped topping is used in a dessert is to create a fluffy texture. Homemade whipped cream won’t create the same consistency, and your dessert may end up being a flop. If you would like to avoid frozen whipped topping, then you’ll need to stabilize your whipped cream. To stabilize, simply add a tablespoon of cornstarch to every cup of cream. This will help your whipped cream keep its shape.

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