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Raspberry Cheesecake Fluff Salad

This Raspberry Cheesecake Fluff Salad is so easy to make and makes the perfect side dish- It will be the crowd pleasure at your next potluck!

Servings: Makes 8  (1 cup) servings

GREEN: 4 SmartPoints per serving

BLUE: 3 SmartPoints per serving

PURPLE: 3 SmartPoints per serving

 

Here are a few other delicious low point desserts to take to a gathering or potluck:

Plain Jane Cheesecake

Nutella Toffee Cheesecake Bites

Zero Point Fruit Salad

Lemon Cheesecake

 

How do I make this Raspberry Cheesecake Fluff Salad?

In a large mixing bowl, combine the pudding mix, and drained crushed pineapple. Mix until well blended.

Be sure to drain the juice or there will added points for the juice. 

Measure out 5 oz. fat free cool whip. I have the Ozeri digital food scale from Amazon. I love it. You can find it here.

Gradually add the thawed raspberries.  Stir until well combined.

Fold in mini marshmallows just before serving.


Makes 8 servings

Ingredients:

 

Directions:

  1. In a large mixing bowl, combine the pudding mix, and drained crushed pineapple. Mix until well blended.
  2. Add non fat plain yogurt. And mix well.  Using a food scale, measure out 5 oz. fat free cool whip, then using a spatula fold the cool whip into the mixture.
  3. Gradually add the thawed raspberries.  Stir until well combined.
  4. Chill in the refrigerator or serve immediately.
  5. Fold in mini marshmallows just before serving.

Servings: Makes 8  (1 cup) servings

GREEN: 4 SmartPoints per serving

BLUE: 3 SmartPoints per serving

PURPLE: 3 SmartPoints per serving

Yield: 8

Raspberry Cheesecake Fluff Salad

Raspberry Cheesecake Fluff Salad

This Raspberry Cheesecake Fluff Salad is so easy to make and makes the perfect side dish- It will be the crowd pleasure at your next potluck!

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 1 package (1 oz.) sugar free instant Vanilla or Cheesecake pudding mix
  • 1 ( 20 oz.) can crushed pineapple, drained
  • 3 cups plain fat free yogurt
  • 5 oz. Fat Free or Sugar Free Cool Whip (thawed)
  • 1 (12 oz) pkg. frozen raspberries (thawed)
  • 1 cup mini marshmallows

Instructions

  1. In a large mixing bowl, combine the pudding mix, and drained crushed pineapple. Mix until well blended.
  2. Add non fat plain yogurt. And mix well. Using a food scale, measure out 5 oz. fat free cool whip, then using a spatula fold the cool whip into the mixture.
  3. Gradually add the thawed raspberries. Stir until well combined.
  4. Chill in the refrigerator or serve immediately.
  5. Fold in mini marshmallows just before serving.

Servings: Makes 8 (1 cup) servings

GREEN: 4 SmartPoints per serving

BLUE: 3 SmartPoints per serving

PURPLE: 3 SmartPoints per serving

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Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 146Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 3mgSodium: 226mgCarbohydrates: 30gFiber: 4gSugar: 18gProtein: 5g

The point values and nutritional information is estimated and figured based off the brand of ingredients I used for the recipe using the WW app and can vary depending on ingredients used.

MaryRose

Thursday 9th of September 2021

Can I use fresh Raspberries? If, how much?

Lindsay Kehl

Tuesday 14th of September 2021

Hi MaryRose

Yes, you sure can. You'll use the same amount of fresh as you would frozen! Enjoy

Marcia Janzen

Friday 2nd of July 2021

Are you supposed to drain the raspberries after they are thawed?

Lindsay Kehl

Monday 12th of July 2021

Hi Marcia

You can if you'd like to- the extra juice of the raspberries will add more flavor but it will also brighten up to the fluff with color.

Melinda

Sunday 9th of May 2021

Whipped this rich, delicious treat up tonight. It was a hit! And we’ve got some for tomorrow. Great recipe! I recommend you give it a try.

Janelle

Wednesday 28th of April 2021

This is so creamy and cool; perfect for a summer treat. Hubby likes it too. We both agree that the dish is delicious without marshmallows, and 1 less point.

Cindy

Friday 24th of July 2020

This looks really yummy however, I would be the only one eating it.. How long will it last in the fridge before getting too watery?

Lindsay Kehl

Friday 24th of July 2020

Hi Cindy,

It stays fresh for about 3-5 days in the fridge. If you wanted to, you could cut the recipe in half.

Hope that helps

Linds

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