If you’ve never had a “fluff salad,” you are in for a treat with our Red, White, and Blueberry Fluff Salad. I love that these types of desserts are called “salads.” Calling it a salad just makes you feel better about eating marshmallows and cream! Whether you serve this for dessert or a side dish for a potluck, this recipe is a winner.
Red, white, and blueberry salad is made with simple ingredients and can be thrown together quickly for a last-minute dessert. The beautiful red, white, and blue colors make this dessert perfect for your Patriotic celebrations.
Jump to Recipe
Ingredients for Red, White, and Blueberry Fluff Salad:
- 8 oz. cream cheese, softened
- 3.4-ounce pudding, white chocolate flavored
- 8 oz. cool whip
- 1/3 cup milk
- 2 cups fresh diced strawberries
- 1 1/2 cups fresh blueberries
- 10 oz. bag mini marshmallows
PRO TIPS:
- CREAM CHEESE: To get a smooth texture make sure your cream cheese is softened. Setting it on the counter for 30 minutes should do the trick. You can also place it unwrapped in a microwave-safe bowl and heat for 10-20 seconds.
- PUDDING: We used White Chocolate flavored pudding in this recipe. It is yummy and is the most white-colored pudding. You can also use vanilla if that is what you have on hand, it may just look a little more yellow.
- BLUEBERRIES AND STRAWBERRIES: You may be tempted to use frozen berries for this recipe, but I do NOT recommend it. The frozen berries will be too watery and make the salad too runny. Stick with fresh! You will also want to make sure the berries are clean and dry.
Let’s whip some up!
Place the softened cream cheese into a medium size mixing bowl or mixer. Whip until the cream cheese is smooth and lump-free.
Add the dry pudding mix and whip it into the cream cheese until combined.
Next, add the container of cool whip to the cream cheese mixture and whip until just combined.
Now add the 1/3 cup of milk and mix until smooth.
Now that you are done with the beaters, it’s time to let your helpers lick them.
ALL THE GOODIES:
Let’s add the fresh fruit and marshmallows! My little helpers did this part for me. First, we tossed in the blueberries and marshmallows and folded them in gently. We want the cream mixture to stay white so we add the strawberries last.
Gently fold in the strawberries trying not to over-mix. If your strawberries are extra juicy, you may want to blot them with a paper towel before adding them. If you’re cool with the cream turning pink, add all the juice!
You can totally eat this right away, but I think it is much better after it has been refrigerated for a couple of hours and is nice and cool and set up. This is best served the same day it is made though. We reserved some of the strawberries, blueberries, and marshmallows to put on top to make it look even more festive!
We hope you LOVE this Red, White, and Blueberry Fluff Salad! Make sure to stick around the blog for a while and check out all of our other fun recipes.
Check out these other patriotic recipes:
Patriotic Jello – Candied Popcorn
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Red, White, and Blueberry Fluff Salad
Equipment
- Hand mixer
Ingredients
- 8 oz cream cheese softened
- 3.4 oz white chocolate pudding mix one package
- 8 oz Cool Whip thawed
- 1/3 cup milk
- 10 oz bag mini marshmallows
- 2 cups fresh diced strawberries
- 1.5 cups fresh blueberries washed and dried
Instructions
- Whip softened cream cheese until smooth.
- Add the dry pudding mix and whip until smooth.
- Whip in the thawed Cool Whip.
- Add the 1/3 cup milk and mix until completely smooth.
- Fold in blueberries and marshmallows.
- Gently fold in diced strawberries.
- Cover and refrigerate for 2 hours before serving.
- Best served same day.
- For a more festive look, top with additional stawberries, blueberries, and marshmallows.
