Strawberry Jello Fluff Salad

  |  42 Comments

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: 12

Strawberry Jello Fluff Salad

6 hrPrep Time

4 minCook Time

6 hr, 4 Total Time

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Ingredients

  • 1 large package Cook and Serve vanilla pudding (4.6 ounces)
  • 1 large package strawberry jell-o (6 ounces)
  • 3 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)

Instructions

  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).
  4. The next morning or 6 hours later, beat until creamy with a hand mixer.
  5. Fold in Cool Whip, marshmallows, and fruit. Chill about an hour before serving.
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https://www.sixsistersstuff.com/recipe/strawberry-jello-fluff-salad/

 

Strawberry Fluff 8

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Comment on this Recipe

42 Responses to “Strawberry Jello Fluff Salad”

    • Cyd
      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.
      October 6, 2016 at 2:40 pm
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  6. Deborah
    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???
    February 4, 2017 at 8:36 pm
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    • Cyd
      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.
      November 23, 2017 at 10:03 am
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    • Cyd
      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.
      December 4, 2017 at 4:47 pm
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  14. Tanya Scharinger
    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!
    March 31, 2018 at 2:55 pm
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    • Cyd
      Just do the first 3 steps this evening and leave it in the fridge overnight. Then tomorrow (or maybe 2-3 hours before serving) beat the stiffened jello mixture and follow the rest of the directions. Then it will still be fresh before serving. The bananas tend to go brown. We have saved leftovers for the next day, but it does get a little runny and not so good. You could even do the first 3 steps early in the morning if you were serving this in the evening.
      April 6, 2018 at 5:10 pm
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  17. Pam
    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.
    April 11, 2018 at 12:42 am
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  21. Joan
    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.
    December 12, 2018 at 4:40 pm
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