Description

Pink Lemonade Fluff Salad is a creamy, citrusy, and fun no-bake dessert that’s bursting with summer flavors! With zesty lemonade, soft marshmallows, fresh fruit, and a dreamy whipped base, it’s a retro-inspired treat perfect for potlucks, picnics, or a light, sweet ending to any meal. Super simple to make and always a crowd favorite!

Ingredients

1 (8 oz) tub whipped topping, thawed

1 box (3.4 oz) instant lemon pudding mix (dry mix)

1 can (12 oz) frozen pink lemonade concentrate, thawed but not diluted

1½ cups mini marshmallows

1 cup chopped fresh or canned pineapple (drained if canned)

1 cup sliced fresh strawberries

½ cup shredded sweetened coconut (optional)

½ cup chopped pecans or walnuts (optional)

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Instructions

Mix the creamy base:
In a large mixing bowl, whisk together the thawed whipped topping, dry lemon pudding mix, and pink lemonade concentrate until smooth and fluffy.
Fold in the mix-ins:
Gently fold in the mini marshmallows, pineapple, and strawberries. Add the coconut and nuts last, if using, and stir until just combined.
Chill to set:
Cover and refrigerate the fluff salad for at least 2 hours, or overnight. This helps it thicken and gives the flavors time to meld.
Serve and garnish:
Give it a gentle stir before serving. Spoon into a large bowl or individual dessert cups. Top with extra fruit, crushed graham crackers, or a dollop of whipped cream if you’re feeling fancy!

Notes

Be sure the whipped topping and lemonade concentrate are fully thawed before mixing for the smoothest texture.

Want it nut-free? Just skip the nuts—no need to replace them.

This fluff salad is best served cold and can be made up to a day in advance.

Leftovers can be stored in the fridge, covered, for up to 3 days (if it lasts that long!).

Try swapping in other fruits like mandarin oranges or raspberries for fun variations.