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Strawberry Shortcake Fluff Salad

A delightful and creamy dessert salad bursting with fresh strawberries and the sweetness of vanilla pudding, perfect for summer gatherings.
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Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Salad
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Fruit
  • 2 cups fresh strawberries, sliced Use ripe, juicy strawberries for the best flavor.
Pudding Mixture
  • 1 package instant vanilla pudding mix (3.4 oz) I recommend Jell-O or Royal for consistency.
  • 1 cup cold milk Make sure it's fresh!
  • 1-2 drops pink food coloring Optional, for a fun pastel hue.
Creamy Components
  • 1 container whipped topping (8 oz), thawed I swear by Cool Whip for its texture.
Cake Components
  • 2 cups cubed pound cake or angel food cake Use your favorite; homemade is recommended.
Add-ins
  • 1 cup mini marshmallows For added sweetness and fluffiness.
  • 1/2 cup crushed graham crackers or shortbread cookies Adds the perfect crunch!
  • Optional extra strawberries for garnish Because presentation is everything!

Method
 

Preparation
  1. In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk until smooth and fully combined. Let the mixture sit for 2 to 3 minutes to thicken slightly.
  2. Add 1 drop of pink food coloring to the pudding mixture, gently stirring until the color is evenly distributed. Adjust with an additional drop if desired.
  3. Add the thawed whipped topping to the bowl and gently fold it into the pudding mixture until fully incorporated, resulting in a creamy pink delight.
  4. Stir in the sliced fresh strawberries, ensuring that each piece gets covered in the creamy mixture.
  5. Fold in the mini marshmallows, distributing them evenly throughout for added softness and sweetness.
  6. Gently add the cubed pound cake or angel food cake, being careful not to overmix so the cubes retain their shape.
  7. Sprinkle the crushed graham crackers or shortbread cookies over the top just before serving for that perfect crunch contrast.
  8. Cover the bowl and refrigerate the salad for at least 1 hour to meld flavors and set the texture.

Notes

For a thicker texture, consider using less milk. You can prepare this salad a day in advance; just hold off on adding the graham crackers until right before serving to keep that crunch. Store leftovers in an airtight container in the fridge for up to 3 days.