Strawberry Pineapple Fluff Salad Food

STRAWBERRY FLUFF

Steps:

• Combine Jell-O and yogurt in a large bowl until smooth.
• Stir in the remaining ingredients. Cover and refrigerate for at least 2 hours.
• Garnish with additional strawberries if desired.

STRAWBERRY PINEAPPLE FLUFF JELLO SALAD

Steps:

• In a large bowl mix together instant french vanilla pudding with 1 1/2 cups of undrained pineapple. Cover and set aside.
• In a large glass measuring cup, or small bowl, mix together 3 oz.package of strawberry jello with 1 cup of boiling water. Mix until jello is dissolved. Add in 1/2 cup crushed ice cubes. Mix until thickened. Place in refrigerator and chill, mixing occasionally until mixture become slightly lumpy and thick. Do not allow to set.
• Add thickened jello mixture to pudding and pineapple mixture. Fold together until combined.
• Add container of cool whip. Fold ingredients together.
• Add 2 cups of mini marshmallows. Gently stir together.
• Add 1 cup chopped Strawberries. Mix until completely combined.
• Spoon into serving bowl. Cover and chill for 6 hours or over night.
• Before serving add crushed cookie crumbs around edge of salad and garnish with sliced fresh strawberries.

STRAWBERRY PINEAPPLE FLUFF SALAD

Steps:

• Finely chop and squeeze the pineapple.
• Combine chopped strawberries, drained pineapple and sugar and let stand in fridge for about 30 minutes.
• In small bowl firmly whisk whipping cream and add vanilla extract and mini marshmallow.
• Finally, mix with fruit until well combined.
• Refrigerate and allow to stand overnight for flavors to develop.
• Decorate with fresh strawberry, before serving.

STRAWBERRY FLUFF SALAD: STRAWBERRY JELLO SALAD RECIPE

Steps:

• Add contents of the gelatin package to a medium bowl.
• Stir in boiling water with the jello until dissolved.
• Pour crushed ice into the bowl and stir until the ice has melted.
• Place into refrigerator for 10 minutes or until it begins to set.
• Pour crushed pineapple and juices along with vanilla pudding into a large bowl. Stir to combine.
• Add the strawberries, mini marshmallows and cool whip. Mix well.
• Use a spoon to break up the strawberry jello and add it to the Cool Whip mixture. Mix well.
• Cover and refrigerate for at least one hour before serving.

STRAWBERRY FLUFF SALAD RECIPE

Steps:

• Add contents of the Jell-O package to a medium bowl.
• Add boiling water to the Jell-O and stir until dissolved. ve dissolved.
• Pour crushed ice into the bowl and stir until the ice has melted.
• Place into refrigerator for 10 minutes or until it begins to set.
• Add crushed pineapple and juices to a large bowl.
• Add vanilla pudding mix and stir to combine.
• Wash and trim strawberries, and cut into slices.
• Add to the other ingredients and stir to combine.
• Add mini marshmallows and Cool Whip.
• Stir to combine.
• Use a spoon to break up Jell-O mixture and add it to the Cool Whip mixture.
• Stir it in to combine.
• Cover and refrigerate for at least one hour before serving.

STRAWBERRY JELLO FLUFF SALAD

Steps:

• Whisk the vanilla pudding mix, strawberry jello mix, and water together in a medium saucepan and place over medium heat, and bring to a boil. Remove from the heat and pour it into a large mixing bowl and cover with plastic wrap.
• Place the mixture into the refrigerator to chill and firm up for 4 to 6 or overnight.
• After the mixture thickens use a handheld mixer to beat it until creamy.
• Use a rubber spatula to fold in the Cool Whip, marshmallows, and strawberries.

STRAWBERRY FLUFF SALAD

Steps:

• Reserve 1/2 cup strawberries; refrigerate until ready to use.
• Combine remaining strawberries with pineapple, dry pudding mix, marshmallows and coconut in large bowl.
• Stir in COOL WHIP.
• Refrigerate 1 hour.
• Top with reserved strawberries before serving.

STRAWBERRY FLUFF

Steps:

• In a mixing bowl, combine the gelatin mix, cottage cheese, whipped topping and pineapple. Mix together well, refrigerate until chilled and serve.

STRAWBERRY-PINEAPPLE JELLO SALAD

Steps:

• Dissolve jello in 2 cups boiling water **(use reserved pineapple juice as part of the 2 cups liquid).
• Put jello in blender with cream cheese. Blend until completely combined.
• Pour jello mixture into serving dish. Add can of 7-Up. Stir until combined. Mixture will be foamy. Cover dish with plastic wrap, then refrigerate until slightly thickened (about 45 minutes or so).
• When jello is slightly thickened, stir in the crushed pineapple and chopped nuts. Stir to combine and distribute throughout jello. Cover with plastic wrap and refrigerate until completely set and firm (several hours).
• When ready to serve, slice into serving pieces with a knife, then use a spatula to remove portions. Enjoy!

STRAWBERRY FLUFF

Steps:

• Mix together the cottage cheese and dry jello.
• Gently fold in the cool whip
• Add strawberries and mini marshmallows and gently stir in to the mixture.
• Place in the fridge for at least 1 hour to set.

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.

EASY STRAWBERRY FLUFF SALAD

Steps:

• Combine Cool Whip, Fresh Strawberries, Pie Filling, Crushed Pineapple (drained), and Sweetened Condensed Milk
• Fold in Marshmallows
• Add Fresh Strawberries
• Refrigerate for 1 hour and serve

PINEAPPLE FLUFF SALAD

Steps:

• Mix cottage cheese and dry gelatin mix in large bowl until blended.
• Add remaining ingredients; mix well.
• Refrigerate 1 hr.

STRAWBERRY/PINEAPPLE PRETZEL SALAD (PAULA DEEN/FOOD NETWORK)

Steps:

• Preheat oven to 400°.
• For the crust, mix the pretzels, butter, and 3 tablespoons of sugar.
• Press this mixture into a 9 by 13-inch pan and bake for 7 minutes.
• Set aside and allow to cool.
• In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar.
• Fold in the whipped topping, and spread over the cooled crust.
• Refrigerate until well chilled.
• In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly.
• Add the strawberries and pineapple, and pour over the cream cheese mixture.
• Refrigerate until serving time.
• To serve, cut slices and serve with a dollop of whipped topping.

STRAWBERRY PINEAPPLE FLUFF SALAD

Steps:

• Finely chop and squeeze the Pineapple (3/4 cup). Combine Fresh Strawberry (1 cup), drained pineapple and Granulated Sugar (1/2 cup), and let stand in fridge for about 30 minutes.
• In small bowl firmly whisk Whipping Cream (1 cup), and add Vanilla Extract (1/2 teaspoon), and Mini Marshmallows (1 cup). Finally, mix with fruit until well combined.
• Refrigerate and allow to stand overnight for flavors to develop. Decorate with fresh strawberry, before serving.
• Serve and enjoy!

LEMON FLUFF

Steps:

• In a medium-sized bowl, add the jello and carefully pour in the boiling water. Using a whisk, stir until dissolved. Set aside to cool, about 20 minutes.
• In a large bowl, add the softened cream cheese and crushed pineapple. Using a hand mixer on low speed, mix together the cream cheese and pineapple, gradually increasing the mixer speed to medium-high. Mix together for about one minute until fully combined. There may be small flecks of cream cheese, and that's okay.
• Pour the cooled jello liquid into the cream cheese and pineapple mixture. Using the hand mixer, start on low speed so it doesn't splash around a lot and begin to mix, gradually increasing the speed to medium until it is well-combined.
• Add the 12 ounces of Cool Whip. Begin with a low speed on a hand mixer and gradually increase the speed to medium-high until well-combined, about two minutes. It will still be in liquid form but trust the jello to do its work and it will solidify as it chills.
• Pour into a large glass serving bowl, cover with cling wrap and chill for at least four hours or until ready to serve. You can also use a 9x13 pan as an option instead.
• Serve with a dollop of Cool Whip and fresh berries or other fruit as garnish if desired.