Holiday Fluffy Pink Fruit Salad is a cheerful dessert that brings color and sweetness to any celebration table. With its pretty pink hue, creamy texture, and refreshing fruit blend, it’s a perfect dish for Christmas, Valentine’s Day, or any special occasion. The whipped topping and cherry gelatin give it a light, mousse-like fluffiness, while bits of fruit and marshmallows add bursts of flavor. This festive salad is as easy to make as it is to love, and it always earns compliments for both taste and looks.
1. Cooking Time: 10 minutes (plus 1 hour chilling time)
2. Serving: 6 to 8 servings
3. Ingredients:
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1 can (15 oz) fruit cocktail, drained
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1 can (20 oz) crushed pineapple, drained
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1 package (3 oz) cherry gelatin powder
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1 container (8 oz) whipped topping, thawed
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1 cup sour cream or plain Greek yogurt
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2 cups mini marshmallows
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½ cup sweetened shredded coconut (optional)
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½ cup chopped pecans or walnuts
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½ cup sliced fresh strawberries or maraschino cherries (for color and garnish)
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Red and green sprinkles or crushed candy canes (optional for Christmas topping)
4. Instructions:
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Make the creamy base: In a large mixing bowl, combine whipped topping and sour cream. Stir until completely smooth and creamy.
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Add color and flavor: Sprinkle the cherry gelatin powder over the creamy mixture and blend until the color turns evenly pink. This step adds a sweet fruit flavor and gives it that festive look.
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Fold in fruits: Add the drained fruit cocktail and crushed pineapple to the bowl. Gently fold them in so the fruit stays intact.
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Mix in the extras: Stir in mini marshmallows, shredded coconut, and chopped nuts. These add sweetness, chewiness, and a bit of crunch.
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Garnish and chill: Fold in sliced strawberries or maraschino cherries for extra color. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or until chilled and fluffy.
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Serve: Give the salad a light stir before serving. Spoon it into clear bowls or glasses and sprinkle red and green sprinkles or crushed candy canes on top for a holiday touch.
5. Nutrition (per serving):
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Calories: 240
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Carbohydrates: 37g
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Protein: 3g
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Fat: 9g
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Fiber: 2g
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Sugar: 29g
6. Tips:
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For a lighter version, use low-fat whipped topping and Greek yogurt instead of sour cream.
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Strawberry or raspberry gelatin can be used if you prefer a softer pink shade.
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You can prepare this salad a day before serving—chilling overnight improves the texture.
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For Valentine’s Day, top it with heart-shaped strawberry slices or a few pink sugar pearls.
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Serve it cold in glass cups or dessert bowls to show off its color and creamy layers.
