That’s right, ladies & gents. I’m actually about to tell you to make something as nondescript as “pink fluff.” Just go with it, OK?
I know what you’re thinking: “Just because it’s pink, doesn’t mean it’s good.” But au contraire… I have come to find that most pink desserts are in fact, quite good. And Pink Fluff is no exception.
Shockingly enough (considering its low-cal nature), this has become one of Dan’s most requested desserts. In fact, I’m willing to bet he’s going to see this post today, and immediately ask me to make it.
And best of all, there’s no baking and no dirtying of excess bowls. Just dump, stir, serve. Easy as pie. Except easier. Easier than pie. (Why is that even a saying? Pie isn’t all that easy to make.)
Anyway, see for yourself:
Adapted from Becoming Betty
- 1 large bag frozen mixed berries (or two small bags)
- 1 (8 oz) tub Cool Whip Light
- 1 (32 oz) container light french vanilla yogurt
- 1 small box instant cheesecake pudding mix (sugar free, if you can find it)
Set the berries out on the counter for 15 minutes, to let them start to soften and let some of the juices melt (hello pink color!). Then, dump the berries into a large bowl. Add the Cool Whip, then the yogurt. Mix in the pudding powder, and stir it all up real good.
You can eat it as soon as it’s mixed to your liking, but it usually gets better after a day or so, when the flavors have all melded together.