Fluff salads are what I consider to be “classic” recipes. You know, where your Grandma and Great Grandma use to make them all the time. If you were like me as a child, you would turn your nose up towards them at the church dinners. 😉
However, I no longer dislike them and I must say this Raspberry Fluff Salad is a step above your typical fluff salad. Given the cool creamy texture its great in the summer months and with the unique raspberry flavor it transitions through the winter holidays as well. We are not bit cranberry fans here so this is a great alternative at the table.
Be sure to give this a try this holiday season or even as a side in the warmer grilling months. It’s a hit across the board for adults and kids alike.
Other favorite fluff salads to try:
Strawberry Pretzel Pecan Salad
Raspberry Fluff Jello Salad
Ingredients
- 3 oz instant vanilla pudding
- 3 oz instant tapioca pudding
- 3 oz raspberry jello
- 3 cups water
- 8-12 oz coolwhip
- 1 pint fresh raspberries and extra for garnish
Instructions
- In a medium saucepan bring water to a boil. Whisk in pudding mixes and jello. Return to a boil, stirring constantly and boil for an additional minute. Remove from heat, pour into separate container with a lid and allow to cool completely
- Once cooled, cover and chill in refrigerator for several hours or overnight.
- After it is chilled, fold in cool whip. Once it is completely mixed, gently fold in fresh raspberries. Keep refrigerated until ready to serve.
- Garnish with raspberries and additional dollops of cool whip if desired
