Strawberry Fluff Recipe
- 1 package (3 ounces) strawberry gelatin
- 2 cartons (13-1/2 ounces each) strawberry glaze
- 2 quarts cold buttermilk
- 4 packages (5.1 ounces each) instant vanilla pudding mix
- 4 cartons (16 ounces each) frozen whipped topping, thawed
- 4 quarts fresh strawberries, sliced
- Additional fresh strawberries, optional
- 1. In a small bowl, combine gelatin and glaze; set aside. In two large bowls, whisk buttermilk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft set.
- 2. Stir in glaze mixture; fold in whipped topping and strawberries. Cover and refrigerate overnight. Garnish with additional strawberries if desired. Yield: 80 servings.
1/2 cup: 126 calories, 4g fat (4g saturated fat), 1mg cholesterol, 140mg sodium, 19g carbohydrate (14g sugars, 1g fiber), 1g protein.
Reviews for Strawberry Fluff
"<p>Love this recipe. At the RV Park where we live in summer we made it for a brunch for 100 people, prepared and dished in single servings day before. Stored overnight in fridge on sheet cake pans and could stack. In Minnesota and Arkansas the glaze is in produce at Wal-Mart and all other supermarkets by fresh strawberries</p><p>and most often the brand is Marzetti's. Comes in a clear container similar to a sour cream container.) The glaze is most often used when making strawberry pie. The entree for the brunch was my recipeToH published in 1998 called "Sunday breakfast casserole" recipe. I think ToH calls it Sunday breakfast Hotdish now in the recipes.</p>"
"I made this recipe for a graduation party and everyone loved it! I divided everything in half to get a smaller batch, but did use the full 3 oz of strawberry gelatin."
"The glaze was a little hard to find, but finally found it in the produce section of the grocery store near the strawberries. I made this for a church snack-n-chat for my mom's 4th of July birthday and it was a big hit. My sister-in-law and I finally had to get an old porcelain bathtub up from the basement, washed it real good, so that we had enough room to mix it. We now refer to it as "bathtub fluff" Very good though and actually was still good 3 days later, didn't separate at all. We used 6oz plastic cups to serve it in filled about half full."
"Can this be frozen?"
"I took this recipe 3 times for 100 people and there was a little bit left. Next time I'll only take it 2 times and I think I could downsize it to about 6 servings!"
"Could someone please downsize thisto a reasonable # of email@example.com"
"I've never seen it in California either! So it isn't just Canada..."
"This looks very yummy, however in Canada we don't sell "cartons" of glaze just packets."