Raspberry Cheesecake Fluff Salad
A light, creamy, fruity dessert-style salad—perfect for potlucks, holidays, or a sweet treat anytime!
🧁 Ingredients (Makes 8 one-cup servings):
1 package (1 oz.) sugar-free instant vanilla or cheesecake pudding mix
1 can (20 oz.) crushed pineapple, drained
3 cups non-fat plain or Greek yogurt
5 oz. fat-free or sugar-free Cool Whip (thawed)
1 package (12 oz.) frozen raspberries, thawed
1 cup mini marshmallows (optional)
👩🍳 Instructions:
Combine Pudding and Pineapple
In a large mixing bowl, stir together the pudding mix and drained crushed pineapple until well combined.
Add Yogurt
Mix in the non-fat plain yogurt until fully incorporated and creamy.
Fold in Cool Whip
Using a food scale, measure out 5 oz. of thawed Cool Whip. Gently fold it into the mixture with a spatula to keep the fluff light.
Add Raspberries
Gradually stir in the thawed raspberries, mixing until the salad turns a pretty pink and is well blended.
Chill & Serve
Refrigerate for at least 30 minutes, or serve immediately. For best texture, fold in mini marshmallows right before serving (if using).
🧊 Storage:
Store leftovers in an airtight container in the fridge for up to 4–5 days.
Best served cold and fresh!
💡 WW Points:
5 WW Points per 1-cup serving (based on current ingredient brands—check your app to confirm)
🥄 Tips & Variations:
Swap raspberries for mixed berries, strawberries, or blueberries.
Use vanilla Greek yogurt for a sweeter flavor (adjust points accordingly).
Skip the marshmallows for a lower-point version.