Fluffy Salad

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This is a family favorite recipe! My mom has been making it for as long as I can remember. We have it every year for Thanksgiving and Christmas.

A while ago during the holidays, my mom and I were going through the Thanksgiving menu, and I asked her if she was bringing her famous salad. She didn’t know what salad I was talking about. The salad didn’t have a name so when I was trying to describe it to her, I said “you know, the green fluffy salad.” The name “Fluffy Salad” stuck and that’s what my family has been calling it since.

Fast forward several years. I was sitting at my computer researching vintage desserts to bring to a BBQ and I came across one from the mid-1970s called Watergate Salad. I couldn’t believe what I was reading. It was Fluffy Salad with the addition of miniature marshmallows and walnuts!

So, whether you stick with Fluffy Salad, or want to try Watergate Salad by adding 1 cup of mini marshmallows and 1/2 cup of chopped walnuts, I know you’re going to love this family favorite recipe.

How to Make Fluffy Salad

Ingredients

1 (3.4 ounce) package of Jell-O pistachio instant pudding
1 (20 ounce) can crushed pineapple in 100% juice (don’t drain)
1 (8 ounce) container Cool Whip, thawed
1 jar maraschino cherries, drained

How to Put Everything Together

Combine the pudding and pineapple; stir well.
Add the Cool Whip; mix well.
Stir in the cherries.
Chill for an hour before serving.

Recipe Notes…

Don’t drain the pineapple. The juice is mixed the pudding.

The salad will be a little runny when you first make it. The longer it sits in the refrigerator, the firmer it gets.

You can use frozen Cool Whip, just be sure to thaw it before you use it.

Store leftover salad in the refrigerator for up to three days…If you have it that long!

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