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Raspberry Fluff

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


  • 1 container (32 oz., 907g) vanilla yogurt low-fat, do not use greek yogurt
  • 1 package (3.4 oz., 96g) cheesecake instant pudding mix, dry*
  • 1 package (12 oz., 340g.) frozen raspberries
  • 1 container (8 oz., 226g) frozen whipped topping thawed


  • PREP: 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.



Note 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.


Calories: 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