Pink Cherry Jell-O Fluff

Sharing is caring!

Fluff fruit salads are a holiday and potluck staple loved by many. I tweaked a recipe to create this super light and delicious Cherry Fluff, using half of the traditional amount of cottage cheese than usual.

The result is a soft and light dessert with endless variations depending on what flavor Jell-O you choose and what fruit you put on top.

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.’

Pink Cherry Jell-O Fluff

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.

Pink Cherry Jell-O Fluff
Pink Cherry Jell-O Fluff

Pink Cherry Jell-O Fluff

Fluff fruit salads are a holiday and potluck staple loved by many. I tweaked a recipe to create this super light and delicious Cherry Fluff, using half of the traditional amount of cottage cheese than usual. The result is a soft and light dessert with endless variations depending on what flavor Jell-O you choose and what fruit you put on top.
4.67 from 3 votes
Prep Time 5 mins
Chill Time 1 hr
Total Time 1 hr 5 mins
Course Dessert
Cuisine American
Servings 12
Calories 123 kcal

Ingredients
 
 

  • 1 cup cottage cheese
  • 8 oz. Cool Whip *see notes for alternative substitution
  • 3 oz. box cherry Jell-O I used regular, supposedly you can also use sugar free, although I haven't tried it
  • 8 ounce can crushed pineapple drained
  • 10 ounce jar Maraschino cherries drained and stems discarded

Instructions
 

  • 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.

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. 

Nutrition

Calories: 123kcalCarbohydrates: 25gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 6mgSodium: 111mgPotassium: 68mgFiber: 1gSugar: 21gVitamin A: 78IUVitamin C: 2mgCalcium: 51mgIron: 1mg
Loved this recipe?Please consider leaving a 5 star rating and share your feedback in a comment below. Thank you!

Recipe adapted from Penny Pincher Jenny.

Print Friendly, PDF & Email

Leave a Reply

Please note that I am in the process of converting older recipes to the new format since my site migrated. If the recipe you are interested in doesn’t have a printable recipe card, please leave a comment and I will update it as soon as I am able to. Thanks for understanding!

Your email address will not be published. Required fields are marked *

Recipe Rating




7 Comments

  1. Love you recipe for cherry jello fluff! I am diabetic so I did use sugar free jello and had very good results. Loved it!

  2. why do you post not to use sugar free jello?? I've been making this for over 40 years and only use sugar free jello in all of my salads – it works fine, tastes fine..etc…maybe update that comment so not to turn away readers looking to use sugar free jello…just sayin.

    1. I'll change the wording on the recipe. I wasn't intending to say you couldn't, I was specifying that I personally used regular jello and not sugar free. I agree that the wording was incorrect and it wasn't my intention to come across that you couldn't use sugar free. I'll update it, thanks!

    1. I think so. I would let it soften really well and mix it with a hand mixer. If there are little clumps in the cream cheese that means it is still a bit too cold and to microwave it for a couple seconds then re-beat it.