Description

Raspberry Fluff is a luscious, creamy dessert salad that’s light, fruity, and a surefire hit at any gathering. This dreamy treat combines tangy raspberries, fluffy whipped topping, and either yogurt or creamy additions for perfect sweetness and texture.

Ingredients

Scale

Classic 4-Ingredient Version:

32 oz vanilla yogurt (not Greek, or use cottage cheese for a different texture)
3.4 oz package cheesecake or vanilla instant pudding mix (dry)
12 oz frozen raspberries (you can use fresh in some versions)
8 oz whipped topping (like Cool Whip), thawed

Popular Variations:

Mini marshmallows (about 2–2½ cups)
16 oz cottage cheese (for a tangy, creamy base)
3.4 oz raspberry Jell-O (instead of or with pudding)
¼ cup powdered sugar (optional, for added sweetness)
2 cups fresh raspberries (as a garnish or in addition)

Select the combination that matches your preference for creamy, fruity, or extra-fluffy!

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Instructions

Set out frozen raspberries and whipped topping to thaw slightly if needed.
In a large bowl, briskly whisk together yogurt and dry pudding mix until smooth and combined.
Gently fold in thawed whipped topping with a spatula until just combined.
Fold in frozen raspberries (and mini marshmallows or cottage cheese, if using) until evenly distributed. Raspberries will break down a bit, lending a beautiful pink hue.
Cover and refrigerate for at least 30–60 minutes to let flavors blend and marshmallows (if used) soften.
Serve chilled, optionally garnished with fresh raspberries or mint. Best fresh but keeps 1–2 days in the fridge.

Alternative Jell-O method:

Whisk raspberry Jell-O with whipped topping, powdered sugar, cottage cheese, then fold in mini marshmallows and berries for a firmer “salad” texture.

Prep Time: 10 minutes
Cook Time: 30–60 minutes
Category: Dessert / Salad
Method: No-bake; mix and chill
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 300–320
Sugar: 25–31g
Sodium: 220–350mg
Fat: 10–12g
Saturated Fat: 7–8g
Unsaturated Fat: 2–4g
Trans Fat: <1g
Carbohydrates: 36–40g
Fiber: 2g
Protein: 6–16g
Cholesterol: 10–20mg