Let This Gorgeous Cheesecake Fluff Carry You Away Into The Clouds
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, cheesecake fluff, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
This Cheesecake Fluff Is Almost Too Purty To Eat… Almost
So, the other day, I was at a bridal shower and they were serving these lovely little cups filled with this pastel pink fluffy stuff. I naturally gravitated towards them because pink is one of my favorite colors. I dug my spoon down in deep into the fluffy goo that was set before me and took a bite. Wow! I think I saw stars. This stuff was so good! It tasted just like a fluffy cheesecake. Apparently, that is why it’s called cheesecake fluff. Makes sense. So, the giving person that I am, knew I had to run back here and share this awesome recipe with you guys.
Cheesecake fluff is one of those recipes that is just too good to keep to yourself. You guys are going to love how easy this dessert is to make and how excellent it tastes.
And for those of you who are worried about calories – you can use low-fat ingredients to make this dessert even lighter. I’ve tried it, and it was still incredibly delish!
Recipe courtesy of Becoming Betty. Image courtesy of Food.com.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Consider serving this cheesecake fluff in dainty little cups that you see in the picture. It makes the presentation very pretty.
57 Comments
What made it turn pink?
The berries. I would assume they used either strawberries and/or raspberries for the pink color. Go for blackberries and blueberries for a more purple-ish color
Why don’t you have recipes – ingredients and method – on a page that can be printed out, without all the other stuff interfering with the recipe?
COMPLETELY AGREE. What I do is click on link to original recipe (usually on 2nd page). I can often a printable recipe there.
Highlight the text and right click your mouse – print option will come up… otherwise, you can try to copy and paste into a blank page and copy or pin it to pinterest… or… just write it down…
Highlighting the text worked for me! Thank you Diane Burgess for that info!!
why not just write it down on a recipe card?
The berries – like strawberries.
Frozen berries??
RED AND WHITE MAKE PINK
the berries?…. (guessing it could be purple and/or blue as well….just depending on what berries you use) Could just call it unicorn fluff?
What size cool whip do you use?
Brilliant Wanda!:)
Like the the recipe. What size tub of Cool Whip and what size vanilla yogurt?
She says tub of cool whip..I’m assuming 8 Oz size. Lg Yogurt would be 16 oz.
Pudding mix is jello instant..small. The berries are small bags I believe they are 10 to 12 Oz bags and def. Defrost them first
This my own assumptions.
Looks delicious. However, how many ounces of mixed fruit, and what size tub of whipped topping & vanilla yogurt?
This works best if you stir the pudding mix into the yogurt first until well disolved before adding the other ingredients. Over stirring the Cool Whip/Whipped Cream will take all the air out of it and make it soupy.
Thanks Karen!
WANDA?
How much berries?
You better love the taste, of a whole bowl of, Cool Whip. I made it with a can of “extra cherry” pie filling and it had way too many cherries and I thought it was too heavy tasting. It makes a lot so if there is just for two or three it’s too much, even with leftovers.
What size cool whip and what size yogurt container??
What size of Cool Whip do you use & is the Cheesecake Instant? Also what size is the large Yogurt ?
What of Cool Whip for this recipe need & also is the pudding instant ? How mamy ounces is the yogurt container ?
I was going to ask the same thing. A small pudding would be the 4 serving box, I get that, but what size cool whip? What size yogurt? What size berries/ Seriously, it’s not that hard to list the size of the ingredients. Sigh.
Could you use fresh berries? But, if you use the frozen, do you thaw them first then add all the rest of the ingredients?
Looks and sounds delishious ,can’t wait to make it.
It needs to be more specific, like ounces, cups, etc instead of tub, large container, etc.
It looks delicious!
I used an 8 oz. tub 🙂
Thank
Thanks Karen!
HELP! HAVE A PLACE TO PUT RECIPES IN PINTEREST. HOW DO I GET THIS THERE?
On my Android phone I tap the 3 dots in the upper right corner of the page. It opens a menu that says, “open in Chrome”. Tap that option. When it opens the recipe tap the3 dots in the upper right corner and pick, “share”. This should open a menu with all the different sites to share on. Scroll down to Pinterest and tap it to share it on your Pinterest account.
What size cool whip, yogurt & pudding ? Please.
Looks good
Here is another recipe my daughter gave me, her boyfriend I’d diabetic an this is what they fix for him. I box of sugar free jello, mix with 1 cup of water an heat in microwave for 1 minute, the put it in the freeze, then mix 16oz tub of cool whip, 12oz whipped cream cheese, mix the cool whip an cream cheese together fluffy, then take the jello mix out of the frezzer, it will still be in liquid form, add a little at a time until it all is add to the mix, pour unto a pie plate, put in fridge let chill, take out an slice into pieces. It is delicious! You can use regular jello, an even use a crust if you would like, but because of his diabetes they just put it in pie plate by itself.
Thank goodness someone finally remembered diabetics like desert to ….appreciate this recipe more than you will know..
Will take a stab at this this weekend. Thanks! 🙂
Need more information as to how much ingredients…like a tub of Cool Whip…8 oz or 16 oz, same with pudding and vanilla yogurt. Thank you.
We are unable to eat Cool Whip. What can be used in it’s place?
JOY——on the recipe where it says. 1 tub of cool whip–in brackets it does say, or whipped cream–like being 35% whipping cream that you have to beat until it forms peaks then add some white sugar I use icing sugar. Make sure you beat until it’s stiff anymore and you’ll get butter.
I cannot find a cheesecake pudding mix….any suggestions for a brand name or a substitute? Thank you.
It is a small box of instant cheesecake PUDDING mix..it should be right by all of the other jellos and puddings. Hope you can find it…It is delicious.
wish you could print recipes do not do pinrest like printing them better at my age.
I tried this recipe twice, both times came out to “soupy”. There was no “fluff”. We wound up using it as a dip with fresh fruit! First time I used lite cool whip and nonfat yogurt and the second time the regular type ingredients.
I have eaten a version of fluff made with cottage cheese, lime jello and coolwhip. Wish I had that recipe!
oh and pineapple crushed
Lynn…my version is 1 small instant jello (I usually use strawberry) 1 cup hot water, mix with jello and add small can of crushed pineapple. Place in refrigerator until it starts to jell (about 1/2 hr.). Remove from fridge and add 8 oz. cool whip and small container of cottage cheese. Stir until completely mixed. Place back in fridge for several hours until it becomes firm. Enjoy….I’ve also made this with orange instant jello, crushed pineapple, drained mandarin oranges, cottage cheese and cool whip!!
We make Orange Jello with cottage cheese, you could replace with lime jello. Super easy! In a large bowl, gently combine 16 ounce CoolWhip, 24 ounce small-curd cottage cheese, small box orange jello (dry), 8 oz can crushed pineapple (drained) and 11 oz can mandarin oranges (drained). Mix completely. Refrigerate 4 hours before serving.
I used 16 oz. vanilla yogurt
2 12 oz bags of frozen unsweetened raspberries (not completely thawed)
1 small pkg of Jello sugar free cheesecake pudding
8 oz tub of Lite Cool Whip (thawed)
I think it could use a bit more cool whip, but with the unsweetened raspberries it didn’t get too sweet. It’s wonderful, but it makes a LOT. Had to share with co- workers, who loved it as well.
I used 16 oz. vanilla yogurt
2 12 oz bags of frozen unsweetened raspberries (not completely thawed)
1 small pkg of Jello sugar free cheesecake pudding
8 oz tub of Lite Cool Whip (thawed)
I think it could use a bit more cool whip, but with the unsweetened raspberries it didn’t get too sweet. It’s wonderful, but it makes a LOT. Had to share with co- workers, who loved it as well.
It was not soupy at all
Thank you, Gina.
If you can’t find cheesecake pudding, I think you could use French Vanilla or Vanilla.
OH MY GODNESS such a wonderful thing. I made this for my grandson right before he went back to collage he loves cheese cake. I used strawberry yogurt fresh strawberries I crushed up added a bit of sugar and fresh blueberries and marshmellow the small ones and some grapes oh my lord it was such a hit. ty ty ty
I do a box instant pistachio pudding 120z. Cool Whip 12oz. cottage cheese 20oz. can crushed pineapple. mix well have a small bowl now to test. Put the rest in fridge to cool.
I just made this and it’s so pretty and tastes AMAZING what a great summer treat!
Thank you, Gina!