Diva Tastings: Strawberry Fluff….

Strawberry Fluff

What Is Strawberry Fluff?

A Strawberry Fluff is mostly a creamy and delightful dessert, no two are exactly alike: possible ingredients include instant pudding, Jell-O, sweetened condensed milk, nuts, fruit coconut, crushed cookies and more.

This is sweet but not too sweet end to a meal, it has a lovely, fluffy texture and a beautiful pink color. A graham cracker base provides crunch beneath all that creamy filling. It has lots of strawberry-pineapple flavor, too. One can also crush favorite cookies for the crust. I often use shortbread cookies.

How to Make No-Bake Strawberry Fluff

This recipe makes about 16 servings, perfect for a party or potluck. Plan ahead to let the Cool Whip thaw and allow time for chilling time after the assembly. Note: (It takes about 6 hours to thaw a 16-ounce container and 4 hours for two 8-ounce containers.)

10 Graham Crackers

1 Cup Butter, Melted

1 Can (20 Ounces) Crushed Pineapple

1 Can (21 Ounces) Strawberry Pie Filling

4 Cups Mini Marshmallows

16 Ounces Cool Whip, Thawed

3 Cups Frozen Strawberries, Partially Thawed

Step 1 Grind the graham crackers in a food processor to grind them into crumbs. With the machine running, pour the melted butter through the chute until the graham cracker crumbs have the consistency of wet sand. Spoon the buttery crumb mixture into the bottom of a 13×9-in. baking dish. Use the bottom of a drinking glass to press the crumbs into an even layer on the bottom of the dish. Chill the crust in the fridge for 15 minutes.

Step 2 Pour the crushed pineapple into a mesh strainer to strain off the excess juice. Put the pineapple and strawberry pie filling into a large mixing bowl and stir them together. Pour in the mini marshmallows and stir until they’re completely coated in fruit.

Step 3 Spoon the thawed Cool Whip into the bowl, and use a spoon or rubber spatula to gently fold it into the fruit until everything’s combined and looks nice and pink.

Step 4 Chop the partially thawed strawberries on a cutting board, then fold them into the Cool Whip-marshmallow mixture. Scoop the Cool Whip-fruit mixture over the chilled graham cracker crust, and gently smooth it to evenly cover the crust. Cover the pan tightly and chill the dessert in the fridge for at least 4 hours.


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