Fluff fruit salads are a potluck staple and loved by many. I tweaked a recipe from Penny Pincher Jenny to create this super light and delicious Cherry Fluff.
I don't mind cottage cheese in this style of dessert, but I did reduce the overall amount by half, using one cup instead of two. I felt that this kept the fluff nice and light and not too 'chewy.'
I was extremely pleased with both the taste and texture of this dessert. My mind is imagining all sorts of other Jell-O flavors and fruits to use to make variations.
If you prefer not to use Cool Whip, or aren't able to get it where you live, a good substitute is Dream Whip. See my notes for directions on how to use it in this recipe. Enjoy!
Notes: Dream Whip can be substituted for Cool Whip. Whip two packets of dream whip (each packet makes 2 cups of whipped topping) with 1 cup of milk and 1 teaspoon of vanilla. Whip well for several minutes, then chill for 10 minutes. It is then ready to be used in the recipe below. This will make 4 cups total. An 8 oz. container of cool whip is about 3 1/2 cups so this comes very close to the same amount. I used Dream Whip and I really loved the light, airy texture it provided, but Cool Whip works great too. You can increase the cottage cheese to two cups if you prefer.
Pink Cherry Fluff
Makes 10-12 servings
- 1 cup cottage cheese
- 8 oz. Cool Whip *You can also use Dream Whip, see notes for instructions
- 3 oz. cherry Jell-O (not sugar free)
- 8 ounce can crushed pineapple, drained
- 1 small jar Maraschino cherries, drained and stems discarded
- Combine all of the ingredients except the cherries into a large bowl. Stir to combine well.
- Slice all of the cherries in half. Add half to the pink fluff and stir them in, reserving the other half for garnish. Top the fluff with the rest of the cherry halves and chill until ready to serve.
Recipe adapted from Penny Pincher Jenny.