Home > Desserts > Raspberry Fluff Raspberry Fluff October 23, 2020 | 28 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. 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! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Raspberry Fluff 4.34 from 3 votes - Review this recipe Raspberry Fluff is a simple dessert salad made with only four ingredients and with about ten minutes of prep time! SAVE TO RECIPE BOX Print Recipe Raspberry Fluff 4.34 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Raspberry Fluff is a simple dessert salad made with only four ingredients and with about ten minutes of prep time! Course Dessert, Salad, Side Dish Cuisine American, thanksgiving Keyword raspberry fluff Prep Time 10 minutes Total Time 10 minutes Servings 6 -8 servings as a side Calories 304kcal Cost $6.72 Ingredients1 container (32 oz., 907g) vanilla yogurt low-fat, do not use greek yogurt1 package (3.4 oz., 96g) cheesecake instant pudding mix, dry*1 package (12 oz., 340g.) frozen raspberries1 container (8 oz., 226g) frozen whipped topping thawed InstructionsPREP: Set out the frozen raspberries to slightly thaw while preparing the dressing. Make sure the frozen whipped topping is completely thawed before beginning.YOGURT AND CHEESECAKE: Briskly whisk together the vanilla yogurt and the dry cheesecake pudding mix. Mix until thoroughly combined and few bumps remain (some are ok!)RASPBERRIES: Gently, with a spatula, fold in the frozen raspberries until well incorporated. The raspberries will break down a bit-- this is intended!WHIPPED TOPPING: Gently, with a spatula, fold in the thawed whipped topping until completely combined.SERVE: Serve immediately or store in the fridge until ready to serve. (The longer it sits, the pinker the salad will be.)STORAGE: Best enjoyed within 1-2 days. Gently mix to re-combine after fluff salad has sat in the fridge. Video Recipe NotesNote 1: Do not prepare the cheesecake pudding mix according to package directions; use the dry package in this recipe. Make sure to use the right size: 3.4 ounces, not the 5.6-ounce container. If using sugar-free cheesecake pudding mix, use 2 (1-ounce) packages. Nutrition FactsCalories: 304kcal | Carbohydrates: 52g | Protein: 9g | Fat: 7g | Saturated Fat: 6g | Cholesterol: 8mg | Sodium: 230mg | Potassium: 455mg | Fiber: 4g | Sugar: 45g | Vitamin A: 112IU | Vitamin C: 16mg | Calcium: 300mg | Iron: 1mg DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.