There is a reason why this Strawberry Jello Fluff Salad is the most popular recipe on our website – it’s so DELICIOUS!
If you love fluff salads, be sure to check out all the recipes on our site:
Orange Fluff Salad
Raspberry Cheesecake Fluff Salad
Blueberry Fluff Salad
Raspberry Fluff Jello Salad
5 Minute Fluffy Yogurt Fruit Salad
5 Minute Pistachio Salad
I think that out of all the fluffy salads on our blog, this strawberry one is my favorite!
I have written this recipe to make 10-12 servings, but you could easily cut it in half (use the small boxes of jello and only one 8 ounce container of Cool Whip) if you need less.
Related Article: Make your own fruit snacks at home with Jello! Our Easy Jello Fruit Snacks are easy to make!
Why is this called “Jello Fluff Salad”?
The texture of this salad is light and fluffy!
Some people even add in marshmallows, which adds even more to the fluffiness of this dish.
What makes the salad so fluffy is the mixture of the Jello mix with the pudding mix – it makes everything so smooth.
Add in the fluffy Cool-Whip and it makes the perfect combination of smooth fruity flavor with fluffy whipped topping.
Ingredients needed for Strawberry Fluff Jello Salad:
- 1 large box Cook and Serve Vanilla Pudding (instant pudding will not work for this recipe)
- 1 large box strawberry jell-o
- 16 ounces Cool-Whip
- 3 cups water
- 2 cups sliced fresh strawberries
- 2-3 bananas, sliced
- 5 ounces (1/2 a bag) of mini marshmallows
How far in advance can I make this jello fluff salad?
To be honest, I wouldn’t recommend making it more than 1 day in advance.
I find that the juice from the strawberries will make the salad runny.
For best results, make this salad the same day that you plan on eating it.
Did you know this makes it to our Thanksgiving table EVERY year? Check out all of our favorite Thanksgiving recipes!
Watch how to make this Jello Fluff Salad:
Can you make this fluff salad with sugar-free jello and pudding?
I have not made this salad using sugar-free jello or pudding, but in everything that I have read about sugar-free jello, it should still work out great for this recipe!
If you try it with sugar-free jello, leave a comment below and let us know how it worked.
Can you make this salad with fresh whipped cream?
I have never tried making this recipe without cool-whip – the cool whip is needed to get that fluffy texture.
If you use fresh whipped cream, I am afraid that you will not get the same fluffy consistency and this recipe will not turn out the way that it’s supposed to.
If you are looking for a homemade Cool-Whip alternative, check out this recipe for Stabilized Whipped Cream – it has a more similar fluffiness to Cool-Whip.
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Try one of our other fruit salads:
- Berry Cheesecake Fruit Salad
- Easy Ambrosia Fruit Salad
- Honey Lime Fruit Salad
- Raspberry Cream Cheese Jello Salad
- Fluffy Cranberry Salad
- Mandarin Orange Cookie Jello Salad
Strawberry Jello Fluff Salad
Ingredients
- 4.6 ounces cook and serve vanilla pudding mix (large box)
- 6 ounces strawberry jello package (large box)
- 3 cups water
- 16 ounces cool-whip (thawed)
- 5 ounces mini marshmallows (half of the 10 ounce bag)
- 3 bananas sliced
- 2 cups strawberries sliced
Instructions
- In a medium saucepan, whisk together pudding mix, Jello mix, and water. Cook over medium heat and bring to a boil.
- Remove saucepan from heat and pour into a large mixing bowl. Cover with plastic wrap.
- Refrigerate until mixture has thickened (overnight or for about 4-6 hours).
- Once mixture has thickened, beat until creamy with an electric hand mixer.
- Fold in Cool Whip, marshmallows, and fruit. Chill for about an hour before serving.
Notes
- Using bananas is optional in this recipe (it’s great with or without them), but if you do use them, add them right before eating. They tend to turn brown and get mushy if you add them too early.
- You can also add pineapple tidbits for another delicious twist.
- In a hurry? You can put the jello/pudding mixture into the freezer to set up and it will be ready to mix in about an hour.
Nutrition
Equipment
- Electric Mixer
- Mixing Bowl
Recipe Details
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Have you ever tried making this with chocolate pudding?
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I am making this tomorrow for a Red Hats event. Can I make the puddings up and store in fridge tonight or should I do it right before adding cool whip and fruit? Thanks
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Is the cool whip to be thawed?
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This looks yummy! Any chamce it can sit for only 3 hours? The kids want it tonight. Lol Thanks!
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I put it in my deep freeze to speed up the process.
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I added crushed pineapple and maraschino cherry. Very tasty
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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???
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I just made this and was thinking mine was awfully pink and thick too, then I looked back at the recipe and it's 16 Oz of cool whip, I had only used one normal tub which is 8 Oz. Back to the store I go!
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It calls for 3 cups water not 2. perhaps that is why yours is so rubbery.
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I made this for about 15 people. Everybody loved it, and there was none left! So easy, and so good!!
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Just double checking. You dont cook the pudding separate. The 2 cups of water is cooked WITH the box of jello and box of pudding together. Correct? Making this for my grandsons at Thanksgiving. Thanks so much!
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I made this last night and its still kinda runny. Could it be because i only used 8 oz of cool whip?
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Can't you use 16oz of real whipped cream instead of cool whip? I hate that stuff, feels like I'm eating shaving cream...
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YUM!
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Would it be possible to use frozen fruit or should it be thawed first?
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Is there a way I can make with instant pudding?
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I just purchased the large cook and serve vanilla Jell-O brand pudding and the box is 1.6oz. your recipe calls for 4.6oz, I am reading that correct?! That seems like a ton!. And the box of strawberry jello is .6oz and you have 6 oz listed. Help!
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Is it possible you have the sugar free? Those are much lighter.
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It was awesome . Sooo tasty whole family LOVED it !!!
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Can I make it today and leave it for tomorrow night. Will it hold up until then.
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I have made this several times in the past year with different combinations. I also have used the standard size pudding and jello, reduced the water to 2 cups and the Cool Whip to the 8 oz size with a good result. Beating the set jello mixture until somewhat fluffy seems to be where some are having their problems. Mine holds up fine if made in advance too. I just gently stir it to absorb liquids. More marshmallows could be added if needed. It is a very pretty salad . Tried strawberry/vanilla, strawberry/chocolate, orange/vanilla with mandarin oranges, lime/vanilla with pineapple, pineapple/vanilla with pineapple. Will report on any other flavors I mix. I don't add bananas always either.
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At what point do u gently stir it to absorb liquids?
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Can I just say thank you for posting a YouTube video about this, I was confused by adding both pudding and jello in the water and the video cleared it up completely
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Can sugar-free pudding and Jello be used?
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I used regular pudding & sugar free jello. It turned out great. Everyone loved it.
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I made this amazing recipe and was able to serve it inside 2hrs! I had forgotten that I committed to bringing a jello fluff to a party. I didn't panic. I improvised n stayed calm. I chose orange jello, with mandarin oranges (drained),1 cup coconut. I did used the large box jello, and the vanilla cook n serve pudding boiled with 2 cups hot water and added 2 pkgs Knox unflavored gelatin. Then after dissolving, I added the additional cup very cold water. I covered this mixture and put outdoors, -10`C or 14`F. It set up thick quickly... Like inside 40mins. Then i whipped it, added only 8 of thawed Cool Whip (I mistakenly bought the smaller size), then folded in oranges, and coconut. It was firm and beautiful and nearly gone by the end of the party. Everyone loved it.
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Is there a fruit that can be substituted for banana that you have found is delicious in it? I am not super into bananas in my food. Thanks!
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How many servings would you say this is?
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Nevermind. I should have read everything before asking. Lol. I see it says 12.
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Can you freeze any if this for a later date
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The recipe calls for 3 cups of water but down on the comments some people are saying 2 so???? Hopefully mine is not ruined by doing 3.
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Can you double this recipe?
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can this recipe be cut in half for a smaller crowd?````````````````````````````````
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FYI: I’ve made this several times with sugar free/fat free pudding and jello. It turns out great every time and has become a family favorite!
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Hi, just wondering is this recipe okay for diabetic people to eat and enjoy?
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Now I’m seeing why my heated mixture left clumps and couldn’t fully dissolve... I had used INSTANT pudding. I for the life of me could NOT see anything in all the stores stating COOK&SERVE. So, I believed it was a packaging change, and bought what was available. I just now took another look at my box in the trash... instant, in small print. I’m hoping it sets well in 6 hours. :(
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Update: everything settled firmly. The lumps from the INSTANT pudding that settled on the bottom are nonexistent after blending. :)
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Hi, I was thinking that I'd like to try this with lime Jell-o, but I'm not sure what fruit might go along with that. Does anyone have any suggestions? Thanks.
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How long do you wait after removing it from heat to put it in bowl ?
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Just follow the recipe... it doesn’t have to be that hard!
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Made today for the 1st time. Used sugar free pudding and sugar free jello to cut the carbohydrates way down. Turned out great. Then I dipped a pretzel in it. OMG the sweet and the salty is so amazing. You must try it.
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The written instructions say to use 16 ounces of cool whip but in the video, you say 8 ounces of cool whip. Everything else is the same. Which is it, 8 or 16? Thank you.
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I sub vanilla or plain low fat Greek yogurt for the cool whip. It is not as fluffy, of course, but very creamy and oh so yummy!
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The recipe says 8 ounce Cool Whip, but in some of the comments they say 16 ounces. Which is correct? Thanks
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Anyone else feel like 16 oz. of cool Whip is too much???
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Do you think for texture and to combine sweet and salty you could do crushed salted pretzels, butter, sugar combo...let it set up in the fridge, then break into pieces and add to this salad? Thanks!
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I literally thought this was ice cream, so you can see how good it is.
