Red Velvet Fluff Salad
Red velvet fluff salad is a sweet treat perfect for Valentine’s Day. This dessert features decadent red velvet cake pieces tossed with a luscious mixture of pudding and whipped topping. The perfect way to show your love!
Does anything say love quite as much as red velvet anything?
Whoever said the way to someone’s heart is through their stomach had to be talking about this red velvet fluff salad.
Fluff salad is already pretty fantastic with its sweet pudding whipped topping mix and dots of marshmallows throughout.
But OMG when you add red velvet cake piece!
We are talking next level dessert deliciousness.
Ingredients
To make this you’ll need:
- Red velvet cake– Chopped up. You can use store bought cake or bake your own and chop it. Either way.
- Whipped topping– A thawed tub of Cool Whip
- Milk– Make sure it’s nice and cold and use whole milk if you can.
- Instant pudding– Red velvet flavor. Make sure it’s the instant variety and says pudding.
- Mini marshmallows
How to Make
This fluff salad is so easy to make!
Just whisk together add the pudding mix and the milk in a mixing bowl.
Then, put the mixture in the fridge to chill for 20-30 minutes, until significantly thickened.
Once it’s thickened, remove the chilled pudding from the fridge and fold in the thawed whipped topping.
Then fold in the remaining ingredients to the mixture using a spatula.
You can serve immediately, or return the mixture to the fridge for another 30 minutes to continue to thicken.
Serve and enjoy!
Can I make cake fluff salad ahead of time?
Yes!
You can make it a day ahead, but I recommend waiting to add the marshmallows until you are ready to serve.
Storing Leftovers
Store leftovers tightly covered or in an airtight container in the fridge for up to 2 days.
Tips and Tricks
- Want to make it prettier for presentation when serving? Top it with red, pink, or white sprinkles or even sweet, dark cherries.
- Not into red velvet? Use chocolate or vanilla cake instead and vanilla pudding with a drop of red food coloring to give it that red color.
- It’s delicious right away, but if you let it chill after you make it, it will thicken up more.
Other Fluff Salad Recipes
Red velvet fluff salad makes a yummy, festive treat perfect for Valentine’s Day.
Make it and enjoy!
Looking for other fluff salad recipes?
Try these:
- Caramel Apple Fluff Salad
- Banana Pudding Fluff Salad
- Cranberry Fluff Salad
- Pineapple Pretzel Fluff Salad
If you’ve tried this RED VELVET FLUFF SALAD, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Red Velvet Fluff Salad
Ingredients
- 5-6 cups chopped red velvet cake
- 1 8 oz tub cool whip thawed
- 2 cups cold milk
- 1 3.4 oz pkg Instant red velvet pudding mix
- 2 cups mini marshmallows
Instructions
- To a medium mixing bowl add the pudding mix and the milk. Whisk together until evenly combined. Transfer the bowl to the refrigerator and let the mixture chill for 20-30 minutes, until significantly thickened.
- Remove the chilled pudding from the fridge. Add the thawed whipped topping, and mix in until smooth and evenly combined.
- Add the remaining ingredients to the bowl, and fold in using a spatula- just until evenly incorporated.
- You can serve immediately, or return the mixture to the fridge for another 30 minutes to continue to thicken.
- Serve & enjoy!
Notes
- Want to make it prettier for presentation when serving? Top it with red, pink, or white sprinkles or even sweet, dark cherries.
- Not into red velvet? Use chocolate or vanilla cake instead and vanilla pudding with a drop of red food coloring to give it that red color.
- It's delicious right away, but if you let it chill after you make it, it will thicken up more.
Good morning, is there anything I can use besides Cool Whip? I was looking for something not so artificial. Thank you and have a wonderful day. Kim S.
You could use stabilized whipped cream, but I haven’t tried it in this recipe.