Pink Fluff Salad Recipes

PINK SALAD RECIPE

Steps:

• Mix cold water with gelatin and whisk until lump free. Set aside.
• Pour the crushed pineapple and juice into at least a 4-quart pot.
• Add the sugar and stir to combine. Bring pineapple and sugar to a boil.
• Once boiling pour the dissolved gelatin into the pot a stir into the pineapple until lump free.
• Remove the pot from the stove and using a hand mixer carefully beat the cream cheese into the pineapple until lump free.
• Cover with plastic wrap and refrigerate an hour or until cooled and thickened.
• Drain the cherries into a bowl reserving the juice. Roughly chop the cherries.
• Remove the cooled pot from the refrigerator. Stir the chopped cherries and the reserved cherry juice into the cooled ingredients in the pot.
• Fold the Cool Whip into the mixture. Transfer the ingredients to a 9 x 13-inch baking dish.
• Cover with plastic wrap and refrigerate at least 4 hours before serving. Overnight is best.
• Optional: Spread an 8 oz container of Cool Whip over the top and garnish with whole cherries.
• Makes 12 servings.

5-MINUTE PINK SALAD

Steps:

• Make sure that your whipped topping is completely thawed (by placing it in the refrigerator overnight). Also make sure that your pineapple is very well drained. I like to put the pineapple in a mesh colander and then squeeze it dry with a towel.
• In a large bowl, stir together condensed milk, cherry pie filling, and drained crushed pineapple. Gently fold in the whipped topping just until combined.
• Cover and refrigerate until ready to serve.

PINK SALAD

Steps:

• Drain pineapple and mandarin oranges.
• Add fruit to large mixing bowl.
• Add cottage cheese and cool whip. Stir until thoroughly mixed.
• Add in the dry Jello mix and stir thoroughly until the salad is a light pink color.
• Put in covered dish and chill for at least one hour in the fridge.
• When ready to serve garnish with pecans and cherries.

CHERRY FLUFF

Steps:

• Combine first four ingredients in a large bowl.
• Fold in remaining three ingredients.
• Refrigerate for one hour before serving.

FLUFFY PINK FRUIT SALAD

Steps:

• Drain cherries, reserving 1/3 cup juice (save remaining juice for another use). Cut cherries in half; set aside. , In a bowl, beat cream cheese and reserved cherry juice until smooth. Fold in whipped cream. Fold in cherries, pineapple, fruit cocktail, peaches, bananas and marshmallows. Transfer to a serving bowl. Refrigerate for at least 1 hour.

STRAWBERRY JELLO FLUFF SALAD RECIPE

Steps:

• 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.

PINK FLUFF

Steps:

• Stir all ingredients together and refrigerate.

PINK FLUFF

Steps:

• In a large bowl, stir together the cottage cheese, whipped topping, pineapple and cherry pie filling. Pour gelatin over the mixture and blend well. Divide into serving bowls and chill several hours, or overnight.

CHERRY FLUFF

Steps:

• Using a large mixing bowl, add the cherry pie filling and the drained crushed pineapple.
• Using a small mixing bowl, stir together sweetened condensed milk, vanilla and almond extract.
• Pour the sweetened condensed milk mixture over the cherry pie filling and the crushed pineapple.
• Add the thawed whipped topping and stir to completely combine.
• Fold in the 2 ½ cups mini-marshmallows and chopped pecans. Cover tightly and chill in the refrigerator for 2 hours.
• Just before serving, evenly sprinkle the ¼ cup mini-marshmallows and the maraschino cherries.

RASPBERRY FLUFF JELLO SALAD RECIPE COPYCAT

Steps:

• In a large bowl mix the cottage cheese, raspberry gelatin, and fresh raspberries.
• Mix all the ingredients together with a spoon.
• Fold in the container of whipped topping and transfer into serving containers or a pretty serving bowl.
• If you want to get fancy, add some whipped topping and fresh fruit on top.

LIGHTENED CHERRY FLUFF SALAD

Steps:

• 1 In a large bowl, combine 1 package sugar-free cherry gelatin and 1 cup boiling water; whisk until gelatin is completely dissolved.
• 2 Add 1/2 cup ice cold water; stir.
• 3 Place in refrigerator and let chill for 15 minutes. (Set your timer.)
• 4 After mixture has chilled for 15 minutes, remove from refrigerator and slowly whisk in 1 package of instant sugar-free vanilla pudding until smooth.
• 5 Refrigerate for another 15 minutes, until slightly thickened. (Set timer.)
• 6 Use a spatula or large spoon to fold in the lite whipped topping, then the marshmallows, pineapple tidbits and the sugar-free cherry pie filling.
• 7 May be served immediately, but better if refrigerated for a couple of hours or even overnight. Lightly fold/stir again before serving. Cover and refrigerate leftovers.