Raspberry Fluff is a simple dessert salad made with only four ingredients with only about ten minutes of prep time!
Raspberry Fluff
Today’s recipe is courtesy of my sweet cousin Kim. She’s famous in my family for Raspberry Fluff because we all love it so much. Whenever Easter or Thanksgiving or another holiday comes around that involves a big dinner, we all ask who is coming. Just knowing that Kim is coming gets us all excited anyway, but the follow-up question is always, “Is she bringing her raspberry salad?!”
I swear it’s the first thing gone on the table for every single holiday and I will admit that this salad occupies the largest section on my plate.
I mean when you can pass a dessert as a side salad, why wouldn’t it occupy most of the plate?!
Raspberry Fluff ingredients
As mentioned earlier, this recipe only requires FOUR ingredients — hard to beat that!
- Cheesecake pudding mix: I recommend Jell-o® brand; it has the best flavor, in my opinion (not sponsored). Make sure to get the smaller (3.4 ounces) box, not the 5.6-ounce package. I prefer the regular cheesecake pudding mix instead of the sugar-free. Make sure it’s instant pudding, not the cook-and-serve type.
- Light vanilla nonfat yogurt: I highly recommend a light, nonfat, flavored yogurt for this fluff salad. The vanilla-flavored yogurt adds a nice subtle flavor to the salad without requiring you to add extra ingredients. I do not recommend using Greek yogurt in this recipe.
- Frozen whipped topping: Whatever frozen whipped topping you get (lite, sugar-free, or original) be sure it’s fully thawed before making Raspberry Fluff. If it is still frozen in its entirety or in part, it won’t incorporate with other ingredients nicely.
- Frozen raspberries: We love frozen for two reasons; first, they’re usually sweeter than fresh when fresh is out of season. Second, they break down a bit more and incorporate a bit better throughout the entire salad, making this fluff more of a raspberry-esque mousse. Fresh will work though!
Variations
We love Raspberry Fluff as the recipe is written, but below are some ideas to change it up and personalize it.
- Vanilla version: Use vanilla pudding mix instead of cheesecake.
- White chocolate version: Try white chocolate pudding instead of vanilla.
- As a dip: Raspberry Fluff also works as a fun dip; serve the raspberries (use fresh not frozen) on the side, and dip them in the pudding, whipped topping, and yogurt mixture.
- Lighten it up: Use sugar-free or reduced-fat whipped topping and/or use sugar-free pudding mix. If using sugar-free pudding mix, you’ll likely want two packets.
- Make homemade whipped topping: More on this below!
Homemade whipped topping
If you want an alternative to frozen whipped topping for this fluff salad, heavy cream can be used to make your own topping instead.
To make homemade whipped topping, using heavy cream: Whip 1 cup heavy cream with 1/2 cup powdered sugar, and 1/2 teaspoon vanilla extract in a stand mixer with a whisk attachment. Beat to combine, and then increase the speed and whip until firm peaks form, about 2-4 minutes. With a spatula, fold the homemade topping into the pudding and yogurt mixture.
Quick Tip
If you don’t want to make your own homemade whipped topping, but would prefer a product with fewer processed ingredients, it’s worth looking into Truwhip. This alternative frozen whipped topping uses all real ingredients without artificial flavors or colors. (Not sponsored)
Raspberry Fluff Tips
- Use full-fat frozen whipped topping. Low-fat or lite whipped topping will work, but the salad is less flavorful, less thick, and tends to get a bit watery. (Weight Watchers® calls for sugar-free pudding and fat-free whipped topping for their version of this salad. While this works and is great if you’re looking for a low-calorie treat, we do prefer this salad (flavor-wise) with full-fat and sugar ingredients).
- Serve chilled. We think this fluff is best cold. It’s like a light raspberry mousse! Give it a quick stir before serving after it has spent time in the fridge chilling.
More Seasonal Side Dishes
- Beet and Goat Cheese Salad with an orange-honey vinaigrette
- Cornbread Dressing with fresh herbs
- Green Bean Casserole homemade cheesy sauce
- Wild Rice and Sweet Potato Salad with a lemon-balsamic dressing
- Corn Casserole made from scratch!
Raspberry Fluff
Equipment
- Large bowl
Ingredients
- 1 (32-ounce) container vanilla yogurt low-fat, not Greek yogurt
- 1 (3.4-ounce) package cheesecake instant pudding mix dry, see note 1
- 1 (12-ounce) package frozen raspberries
- 1 (8-ounce) container frozen whipped topping thawed
Instructions
- Set out frozen raspberries to slightly thaw while preparing the dressing. Make sure the frozen whipped topping is completely thawed before beginning.
- Briskly whisk together vanilla yogurt and dry cheesecake pudding mix. Mix until thoroughly combined and few bumps remain (some are ok!).
- Gently, with a spatula, fold in the frozen raspberries until well incorporated. The raspberries will break down a bit—this is intended!
- Gently, with a spatula, fold in the thawed whipped topping until completely combined.
- Serve immediately or store in the fridge until ready to serve. (The longer it sits, the pinker the salad will be.)
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We have been making this dessert for years, got the recipe off a Dannon yogurt container. Only difference is we use lemon pudding mix, original recipe called for vanilla. My kids called it “Fluffy Stuff”
I’ve use Greek yogurt, I just whip the pudding in vigorously. I’ve used fresh or frozen raspberries. Always is a hit.
It’s so dang delicious! Thanks for your comment Wendy! 🙂
I made this last week. To be honest, it didn’t really “wow” me when I first made it. After 2 or 3 days, once the flavors have time to blend, it does taste better. That being said, the raspberry flavor really doesn’t stand out. Also, it’s really easy to freeze and thaw out. I’ll make it again, but I’m going to mix in either a can of raspberry pastry filling or a box of raspberry jello to give it more flavor.
I do love how it just gets better with time! Those variations sound delish! Enjoy!
My 2nd cousin had paid $100 at a fair in Ohio for this exact recipe, whenid visit her she’d make this and I been looking for years for this. So thank you so very much for posting
So happy you’re able to enjoy this! Thanks Michelle! 🙂
Made this tonight, it was sooo… good! Used sugar free pudding mix, as regular is impossible to find right now. Would definitely recommend. I’m wondering if this is gluten free, or can be made gluten free. Relentlessly looking for gluten free deserts for family members on the holidays, it’s so hard. If anyone knows please post. Great recipe! Thanks for posting!
Was wondering if strawberries would work
I’d coarsely chop them first!
This looks amazingly delicious I must try this
Question can you use fresh raspberries? Instead of frozen or does it have to be frozen??
We prefer frozen, but fresh will work!
can you any other kind for fruit
other than raspberry
Can you use any other kind of fruit other than raspberries?
I’ve never tried anything but raspberries so I really don’t know how it would turn out
It tastes like yogurt with raspberries in it. Am I missing something here?
Did you add in the pudding mix?
Ever tried fresh raspberries?
”Tis the season for them now.
You can use fresh! 🙂 I’d make sure they’re pretty chilled before adding.
How is this healthy? Or called a “salad”? It’s filled with processed foods and sugar! Gross.
How rude! Don’t comment if you don’t like the recipe or have a real question. Troll