Peppermint Fluff Salad
This Peppermint Fluff Salad is a no-bake, creamy, festive holiday dessert salad filled with fluffy marshmallows, cool peppermint crunch, and a light, cloud-like texture that makes every bite feel like Christmas.
Ingredients
- 8 ounces cream cheese softened; full-fat for creamiest texture
- 1 cup sour cream or full-fat Greek yogurt
- 14 ounces sweetened condensed milk 1 can
- 1 teaspoon pure vanilla extract
- 1 to 1 1/2 teaspoons peppermint extract start with 1 teaspoon, add more to taste
- 2 to 3 drops red or pink food coloring optional; gel color preferred
- 8 ounces frozen whipped topping thawed; such as Cool Whip
- 3 cups mini marshmallows
- 1 1/2 cups crushed candy canes or peppermint candies crushed fairly fine; reserve some for garnish if desired
- 1 1/2 cups mini chocolate chips optional
- 1 cup crushed vanilla sandwich cookies or shortbread optional
- extra whipped topping for garnish; optional
- extra crushed candy canes for garnish; optional
- extra mini marshmallows for garnish; optional
Instructions
- Place the softened cream cheese in a large mixing bowl and beat with a hand mixer on medium speed for 1–2 minutes, until completely smooth and fluffy. Scrape the sides of the bowl to remove any lumps.
- Add the sour cream and sweetened condensed milk to the bowl. Beat again on medium speed until the mixture is silky, smooth, and fully combined with no streaks.
- Add the vanilla extract and 1 teaspoon of peppermint extract. Beat on low speed, then taste and add up to an additional 1/2 teaspoon peppermint extract if desired. Add 2–3 drops of red or pink food coloring and mix until the mixture is a soft pink shade.
- Using a spatula, gently fold the thawed whipped topping into the peppermint mixture. Fold just until no white streaks remain, being careful not to deflate the mixture so it stays light and fluffy.
- Fold in the mini marshmallows, crushed candy canes, mini chocolate chips, and crushed cookies if using. Gently stir until everything is evenly distributed throughout the pink fluff.
- Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 2 hours, or up to overnight. As it chills, the mixture will thicken, the marshmallows will soften, and the candy canes will melt slightly into the salad.
- Just before serving, give the salad a gentle stir. Transfer to a serving bowl or trifle dish if desired, then garnish with extra whipped topping, crushed candy cane, and mini marshmallows. Serve chilled.
Notes
Yield: about 10–12 servings as a dessert salad or 14–16 smaller potluck portions. For more crunch, reserve some crushed candy canes to sprinkle on just before serving. Make 6–24 hours in advance for best texture; store covered in the refrigerator for 3–4 days. If the salad becomes too thick, gently fold in a bit of extra whipped topping before serving. For a gluten-free version, omit cookies and ensure candy canes and whipped topping are certified gluten-free.
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