Pink Fluff Food
PINK FLUFF
This is a recipe given to me by a friend at work. Every time we have a lunch at work, we want her to bring this dish. Can be eaten as a congealed salad or as a dessert.
Provided by Jellyqueen
Categories Dessert
Time 5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Stir all ingredients together and refrigerate.
PINK FLUFF
Make and share this Pink Fluff recipe from Food.com.
Provided by BamaBelle30
Categories Gelatin
Time 4h5m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Stir dry Jell-O into cottage cheese. Fold in Cool Whip. Mix in pineapple and nuts. Chill before serving.
Nutrition Facts : Calories 144.3, Fat 9.7, SaturatedFat 5.9, Cholesterol 4.6, Sodium 167.3, Carbohydrate 10.1, Fiber 0.7, Sugar 8, Protein 5.1
CRANBERRY FLUFF
Move over ambrosia salad: This sweet and tangy Thanksgiving side dish -- a Midwestern classic -- is as delicious as it is festive looking. It can also be whipped up in a matter of minutes, a boon for any holiday host.
Provided by Food Network Kitchen
Categories side-dish
Time 4h10m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Pulse the cranberries and sugar in a food processor until the cranberries are finely minced, about 8 times. Transfer to a large bowl and stir in the marshmallows. Cover the bowl with plastic wrap and refrigerate until well chilled, at least 4 hours and up to 12.
- When ready to serve, stir in the grapes, walnuts and apple, then fold in the whipped cream until completely combined.
PINK FLUFF
My mother has been making this form of ambrosia salad for years. To make blue fluff, substitute Blue Raspberry or Berry Blue Jell-O for the raspberry gelatin.
Provided by THEATREGIRL
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Time P1DT15m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 337.9 calories, Carbohydrate 49.1 g, Cholesterol 11.2 mg, Fat 9.7 g, Fiber 0.9 g, Protein 11.1 g, SaturatedFat 8.4 g, Sodium 364.1 mg, Sugar 26.6 g
PINK STUFF
This has been used as a Thanksgiving favorite in my family for years. We haven't figured out yet if it's a fruit salad or a dessert! It is rich and good.
Provided by Shannon
Categories Desserts
Time 3h10m
Yield 10
Number Of Ingredients 5
Steps:
- In a large bowl, mix together pie filling, sweetened condensed milk, crushed pineapple, and pecans. Fold in the whipped topping. Refrigerate until chilled.
Nutrition Facts : Calories 410 calories, Carbohydrate 56 g, Cholesterol 13.3 mg, Fat 19.8 g, Fiber 1.9 g, Protein 5 g, SaturatedFat 10.2 g, Sodium 69.5 mg, Sugar 37.6 g
PRETTY-IN-PINK ANGEL FOOD CAKE
Put a delightful twist on classic sponge cake by tinting it a sweet pink hue. Serve this dessert with macerated berries and sweetened sour cream. Martha made this recipe on episode 612 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes one 10-inch cake
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees. Use a fine-mesh sieve to sift together flour and 3/4 cup superfine sugar 4 times.
- In the bowl of a standing mixer fitted with a whisk attachment, beat together egg whites, water, food coloring, and 3/4 cup sugar on medium speed until foamy. Add salt, cream of tartar, and 2 teaspoons vanilla; whisk until meringue is stiff but not dry.
- Transfer meringue to a large bowl. In six additions, sift flour mixture on top, folding in quickly but gently.
- Transfer batter to an ungreased 10-inch tube pan with removable bottom. Smooth top with an offset spatula. Run a knife through batter to release air bubbles. Bake until golden brown and springy to the touch, 35 to 40 minutes.
- Invert pan on its legs or over the neck of a glass bottle, and let cool completely, about 1 hour.
- Meanwhile, combine the berries, lemon juice, and remaining 1/4 cup superfine sugar in a small nonreactive bowl. Set aside to macerate while the cake is cooling, about 1 hour. In a separate bowl, stir together the sour cream, confectioners' sugar, and remaining 1 teaspoon vanilla.
- Carefully run a long offset spatula or knife around the inner and outer perimeter of the pan to release cake. Invert onto serving platter. Serve with macerated berries and sweetened sour cream.
PINK FLUFFY SALAD
This is a tasty sweet salad to accompany a meal or can stand alone as a dessert. It also makes a great anytime snack. Very refreshing and not too heavy. It is also good put in muffin cups and frozen. Yummy.
Provided by Jenny White
Categories Dessert
Time 5m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Mix all together and chill.
Nutrition Facts : Calories 331.5, Fat 15.6, SaturatedFat 6.6, Cholesterol 28.7, Sodium 88.8, Carbohydrate 44, Fiber 1.1, Sugar 29.5, Protein 5.9
PINK FLUFF
Our family always make this for Easter (and a few other special occasions! ;)) Hope you all love it as much as we do! This is very easily made more diabetic friendly by using sugar free gelatin.
Provided by Melissa Blevins
Categories Fruit Desserts
Time 45m
Number Of Ingredients 4
Steps:
- 1. 1. Pinch the cake into small-ish pieces and set aside.
- 2. 2. Mix the strawberry gelatin as directed but substituting the frozen strawberries for the ice.
- 3. 3. After Gelatin/strawberry mix has cooled, but not set, gently mix (or fold)with the whole container of whipped topping.
- 4. 4. Now add strawberry/whipped topping mix to the cake pieces. Do this gently so as not to break the cake up more.
- 5. 5. Chill in fridge for about 30 minutes or until set. And ENJOY!! Mixture can be put into an angel food cake pan or bundt pan before chilling. Then decorated with extra strawberry slices for entertaining!
WEIGHT WATCHERS "PINK FLUFF"
Make and share this Weight Watchers "pink Fluff" recipe from Food.com.
Provided by chris_tam
Categories Dessert
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Mix the pudding directly from the envelope with.
- the cool whip.
- Empty pineapple w/juice into the cherry pie filling.
- Combine the cool whip with the pie filing and chill.
- Note: servings are a guess.
PINK FLUFF FRUIT DIP
Oh so pretty in pink, but may be tinted blue--or any color you wish!!! Great for baby showers, luncheons, pool or beach parties, luaus, etc. I like to serve the bowl of dip nestled in a bed of ice, alongside a carved watermelon-half filled with fresh pineapple chunks, melon balls, strawberries and grapes. From my son's friend Cindy G., who got the recipe from a caterer in upstate NY. Enjoy!
Provided by BecR2400
Categories Spreads
Time 5m
Yield 2 cups of spread or dip, 12-14 serving(s)
Number Of Ingredients 3
Steps:
- Mix together the sour cream and the marshmallow creme (equal parts).
- Blend in 3 drops of food coloring to make a pretty light pink color.
- Keep refrigerated or on ice until ready to serve.
- Serve with your favorite fresh fruit dippers.
Nutrition Facts : Calories 107.2, Fat 4.2, SaturatedFat 2.6, Cholesterol 8.8, Sodium 26.6, Carbohydrate 16.7, Sugar 9.4, Protein 0.8
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