Description
A light, creamy, and fruity dessert salad bursting with strawberry flavor, perfect for summer gatherings or as a sweet side dish. With juicy berries, fluffy whipped topping, and a silky strawberry base, it’s a nostalgic crowd-pleaser that comes together in minutes.
Ingredients
frozen whipped topping, thawed 8 ounces (227 g)
strawberry gelatin powder (dry mix) 3 ounces (85 g)
crushed pineapple with juice 20 ounces (567 g) can
fresh strawberries, hulled and sliced 2 cups (about 12 ounces / 340 g)
mini marshmallows 2 cups (about 100 g)
sour cream 1 cup (240 g)
Instructions
1️⃣ In a large mixing bowl, stir the strawberry gelatin powder into the crushed pineapple and its juice until well combined.
2️⃣ Fold in the sour cream until the mixture is smooth and evenly pink.
3️⃣ Add the whipped topping and gently fold until no streaks remain.
4️⃣ Stir in the sliced strawberries and mini marshmallows until evenly distributed.
5️⃣ Cover and refrigerate for at least 1 hour to allow flavors to blend and the salad to set slightly.
6️⃣ Serve chilled, garnished with extra fresh strawberries if desired.
Notes
Fruit variations
Substitute raspberries or a mix of berries for a different flavor profile. You can also use mandarin oranges with orange gelatin for a tropical twist.
Whipped topping swap
Homemade whipped cream can replace the frozen whipped topping for a richer, fresher taste, though the salad will be softer in texture.
Make ahead
Best made the day it’s served, but it can be prepared up to 24 hours in advance. Store covered in the refrigerator and stir lightly before serving.
Texture tips
For extra fluff, fold the whipped topping in last and avoid overmixing. If you like a firmer salad, reduce the mini marshmallows by half.
Serving idea
Serve in a trifle dish for a layered look or spoon into individual dessert cups for easy presentation.