Pink Fluff

Pink Fluff

35 Reviews 1 Pic
  • Prep

    15 m
  • Ready In

    1 d 15 m

“My mother has been making this form of ambrosia salad for years. To make blue fluff, substitute Blue Raspberry or Berry Blue Jell-O for the raspberry gelatin.”

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Adjust Servings

Original recipe yields 6 servings



  1. In a large bowl, stir together the cottage cheese, whipped topping, pineapple and cherry pie filling. Pour gelatin over the mixture and blend well. Divide into serving bowls and chill several hours, or overnight.

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Reviews (35)

Rate This Recipe


I make this all the time for my family. I always put the cottage cheese in the blender and blend until creamy. No one can guess they are eating cottage cheese! I don't ever use a pie filling. The Jello gives it enough flavor...and strawberry is really good. You can use a low-fat cottage cheese to reduce the fat, also. I think it makes for a healthy snack and it's good for breakfast!



Wowze,is this one ever SWEET, too. Both Pink Stuff and Pink Fluff recipes should be considered dessert rather than salads. They are both way too sweet. However, this can be modified by increasing crushed pineapple, adding mandarin oranges and using unsweetened whipping cream rather than cool whip. I gave this a four against my personal preference because my family and guests loved it. Thanks Angela.



I am giving 4 stars as I modified the recipe so it wasn't so sweet. I used whipped cream rather than cool whip and frozen blueberries rather than pie filling. I also used blue jello. It was a hit at my sons Winnie the Pooh b-day party as Eyeores Rainclouds. I served with a dab of Cool Whip on the top. The other parents loved that the kids were eating cottage cheese and fruit! I poured the jello slowly into the blender after the cheese was smooth. It blended with no sign of any jello granules.

More Reviews

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Amount Per Serving (6 total)

  • Calories
  • 338 cal
  • 17%
  • Fat
  • 9.7 g
  • 15%
  • Carbs
  • 49.1 g
  • 16%
  • Protein
  • 11.1 g
  • 22%
  • Cholesterol
  • 11 mg
  • 4%
  • Sodium
  • 364 mg
  • 15%

Based on a 2,000 calorie diet



previous recipe:

Cherry Fluff


next recipe:

Orange Fluff I