Peppermint Fluff Salad Recipe

Peppermint Fluff Salad Recipe

This Peppermint Fluff Salad Recipe is a creamy, no-bake, five-minute holiday dessert salad packed with peppermint, marshmallows, and a light, fluffy texture that tastes like Christmas in a bowl.

Full Recipe Introduction

If you grew up in the Midwest or the South, chances are you’ve seen a “salad” on the dessert table that had nothing to do with lettuce. This Peppermint Fluff Salad Recipe is exactly that kind of holiday dessert salad—the kind that shows up next to the pies and fudge, disappears fast, and has everyone asking, “Who brought this?”

This peppermint fluff salad is cool, creamy, and full of candy cane crunch. It’s a simple Christmas fluff salad made with whipped topping, crushed peppermint, marshmallows, and a silky pink base that looks so festive on any winter table. It hits that sweet spot between nostalgic and easy, with ingredients you probably recognize right from your childhood.

What makes this peppermint marshmallow salad special is how low-stress it is. No oven. No stovetop. No fussy layers. You stir, chill, and serve. It’s an easy holiday salad recipe that works as a dessert, a sweet side, or that fun “in-between” dish people keep sneaking bites of while they’re setting out the ham.

Honestly, I started making this for my kids when they were still little, and now they’re grown and still ask for it every Christmas. I pull it out for cookie exchanges, office potlucks, church gatherings, and anywhere a creamy peppermint dessert will bring smiles. It also happens to be a very forgiving recipe—great when you’re short on time or energy but still want something that feels homemade and thoughtful.

From a lighter angle, this peppermint salad recipe can be tweaked to be a bit less heavy—using Greek yogurt, sugar-free pudding, or lighter whipped topping—without losing the nostalgic taste. So whether you’re going full holiday indulgence or you’re trying to balance the cookie plates just a bit, you’ve got options.

Let me walk you through how to make this peppermint cool whip salad in a way that’s simple, festive, and completely doable even on the busiest December afternoons.

Why You’ll Love This Recipe

• No baking needed – Everything happens in one bowl; your oven can stay busy with cookies and casseroles.
• Quick to make – About 10 minutes of hands-on time; the fridge does the rest.
• Perfect holiday color – Soft pink with pops of red and white from the peppermint and marshmallows—so pretty on a Christmas buffet.
• Crowd-pleasing flavor – Think creamy peppermint ice cream meets marshmallow fluff salad.
• Make-ahead friendly – You can mix it up the day before; the flavors actually get better as it chills.
• Easy to adjust – Use sugar-free pudding, light whipped topping, or dairy-free alternatives for different diets.
• Kid-approved and grown-up approved – Kids love the marshmallows; adults love that cool, refreshing peppermint after a big meal.
• Great for potlucks and parties – Serves a crowd, travels well in a big bowl, and holds up on a dessert table.
• Budget-friendly ingredients – Most items are pantry or fridge staples, especially around the holidays.

Ingredients

Here’s exactly what you’ll need for this creamy peppermint fluff dessert. I’ll add a few notes and substitution ideas as we go.

• 1 (3.4-ounce) box instant white chocolate or vanilla pudding mix
  • White chocolate gives a richer flavor, but vanilla works great too.
• 1 cup cold whole milk
  • Cold milk helps the pudding thicken fast; whole milk makes it creamier.
• 1 (8-ounce) block cream cheese, softened
  • Let it sit at room temperature for about 30–45 minutes so it blends smoothly.
• 1 (8-ounce) tub whipped topping (like Cool Whip), thawed
  • Use regular, light, or sugar-free depending on your needs. Just make sure it’s fully thawed in the fridge, not microwaved.
• 1 1/2 cups crushed peppermint candies or candy canes
  • About 12–15 full-size candy canes. Crush them in a zip-top bag with a rolling pin.
• 3 cups miniature marshmallows
  • Plain mini marshmallows work best; you can use colored ones for a more playful look.
• 1 cup sour cream or plain Greek yogurt
  • Sour cream gives that classic fluff salad tang; Greek yogurt adds a bit more protein and a lighter feel.
• 1 teaspoon pure peppermint extract
  • Be careful not to add too much; peppermint extract is strong.
• 1–2 drops red or pink food coloring (optional)
  • Just enough to give the salad a pretty blush color. Totally optional but very festive.
• Pinch of salt
  • It sounds small, but it really balances the sweetness.

For garnish (optional but lovely):

• Extra crushed candy canes
• Fresh mint leaves
• A few extra mini marshmallows on top

You can also fold in:

• 1/2 cup white chocolate chips for extra sweetness and texture.
• 1/2 cup finely chopped peppermint bark if you have some leftover from gift tins.

If you’re buying ingredients ahead for holiday planning, research trends show peppermint desserts and fluff salads start peaking just after Thanksgiving, so stock up on candy canes early—stores run low closer to Christmas week.

Directions

1. Chill your mixing tools (optional but helpful).
   If you have a few extra minutes, pop your mixing bowl and beaters into the fridge or freezer for 10–15 minutes. Cold tools help the pudding and whipped topping set up with better volume and texture.

2. Make the pudding base.
   In a medium bowl, whisk together the instant pudding mix and cold milk for about 2 minutes, until it thickens and looks smooth and glossy. Set it aside for a few minutes while you prepare the cream cheese mixture; it will continue to thicken.

3. Beat the cream cheese until fluffy.
   In a large mixing bowl, beat the softened cream cheese with a hand mixer on medium speed until smooth and creamy, about 1–2 minutes. Scrape down the sides of the bowl so you don’t get any lumps later.

4. Add sour cream (or Greek yogurt) and peppermint extract.
   Beat in the sour cream (or Greek yogurt), peppermint extract, and a pinch of salt until everything is fully combined and silky. If you’re using food coloring, add 1–2 drops here and mix until you have a soft pink color. Add more color only if needed—go slow.

5. Blend in the pudding.
   Add the thickened pudding to the cream cheese mixture. Beat on low speed until smooth. This is your creamy peppermint dessert base. Taste and adjust the peppermint extract if needed, but remember the crushed candy canes will add even more peppermint flavor.

6. Fold in the whipped topping.
   Gently fold in the whipped topping using a spatula. Use a light hand and sweep from the bottom of the bowl upward so you keep the mixture airy. This is what gives the peppermint fluff salad its cloud-like texture.

7. Add marshmallows and crushed peppermint.
   Stir in the miniature marshmallows and 1 1/4 cups of the crushed peppermint candies (save a little for garnish). If you’re using white chocolate chips or peppermint bark, fold those in now too. Mix until everything is evenly distributed but don’t overmix; you want texture in every bite.

8. Chill the salad.
   Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 2 hours, or up to 24 hours. Chilling lets the marshmallows soften slightly and allows the flavors to blend. If you’re serving it for a big event, I like making it the night before.

9. Garnish and serve.
   Right before serving, give the peppermint fluff dessert a gentle stir. Transfer it to a pretty serving bowl if you’d like. Sprinkle the remaining crushed candy canes and a few extra marshmallows over the top. Add fresh mint leaves for color if you have them.

10. Enjoy!
    Serve with small dessert bowls and spoons. It pairs beautifully with coffee, hot cocoa, or even a glass of cold milk—especially after a rich holiday meal.

Servings & Timing

• Yield:
  About 10–12 servings as a dessert salad, or more if you’re serving smaller spoonfuls on a big buffet.

• Prep Time:
  10–15 minutes hands-on (crushing candy canes takes the most time).

• Chill Time:
  At least 2 hours, up to 24 hours.

• Total Time:
  About 2 hours 15 minutes (including chilling). For planning, I usually say, “Make it in the morning for dinner, or make it tonight for tomorrow’s party.”

Variations

You know what? Once you make this once, you’ll see how flexible it is. Here are a few ideas:

• Chocolate Peppermint Fluff Salad – Use chocolate instant pudding and sprinkle mini chocolate chips on top for a hot cocoa vibe.
• Peppermint Oreo Fluff – Fold in 1–1 1/2 cups crushed peppermint or holiday Oreos for a cookies-and-cream twist.
• Lightened-Up Version – Use sugar-free pudding mix, light whipped topping, and plain nonfat Greek yogurt instead of sour cream.
• Dairy-Free Peppermint Salad – Use dairy-free whipped topping, coconut milk-based yogurt, and dairy-free pudding mix (check labels carefully).
• Peppermint Cheesecake Fluff – Add 1/4 cup powdered sugar and a little extra cream cheese, then serve in graham cracker crusts as mini no-bake pies.
• Red-and-White Christmas Fluff – Skip the food coloring, and instead fold in a handful of red and green mini marshmallows for color.

Storage & Reheating (Well…Re-Chilling)

• Fridge Storage:
  Store leftover peppermint salad in an airtight container in the refrigerator for 3–4 days. The marshmallows will get softer over time, but the flavor keeps getting better.

• Freezer Storage:
  You can freeze this salad, though the texture won’t be exactly the same. Freeze in a sealed container for up to 1 month. Thaw in the fridge overnight, then stir well before serving. It may be a bit looser but still tasty.

• Make-Ahead Tips:
  For the best texture, make the salad 8–24 hours before serving. If you’re going past 24 hours, wait to add the crushed peppermint until closer to serving so it holds some crunch and doesn’t bleed too much color.

• Re-Chilling Notes:
  If the salad sits out on a buffet for a while, just pop it back in the fridge once everyone’s had a serving. Give it a gentle stir before serving again.

Notes

A few things I’ve learned after making this peppermint fluff salad more times than I can count:

• Don’t skip softening the cream cheese.
  If it’s too cold, you’ll get little lumps that are hard to beat out. Room temperature cream cheese blends silky smooth and makes a big difference in the final texture.

• Crush the candy canes fairly small.
  You want some tiny candy “dust” that melts into the salad and a few small crunchy bits. Big chunks can get too hard when chilled and may be tough on teeth.

• Peppermint intensity can vary.
  Different brands of peppermint extract can be stronger or weaker. Start with 1 teaspoon, taste, and then add an extra 1/4 teaspoon only if needed.

• Color bleeds over time.
  Crushed peppermint will slowly turn the salad pink as it sits. I actually love that soft blush color, but if you want a cleaner look, reserve part of the candy for sprinkling just before serving.

• Serve cold, not frozen.
  This creamy peppermint dessert tastes best straight from the fridge. If it gets too icy from the back of the fridge or freezer, let it sit out 10–15 minutes and stir.

• Use a clear glass bowl for extra “wow.”
  If you’re taking this to a Christmas party, a clear trifle dish or glass bowl shows off the color and garnishes beautifully. People really do eat with their eyes first.

And a small data note from years of blogging and party planning: peppermint fluff salads tend to be one of the first things gone at holiday dessert tables, especially when people are already full from dinner. They like that it’s lighter and cold compared to heavy cakes and pies.

FAQs

1. Can I make this Peppermint Fluff Salad Recipe without whipped topping?
Yes. You can use lightly sweetened whipped cream instead—just whip 2 cups of heavy cream with 2–3 tablespoons powdered sugar and fold it in gently.

2. Can I use regular marshmallows instead of mini marshmallows?
You can, but cut them into small pieces with kitchen scissors. Mini marshmallows mix more evenly and give the right texture.

3. How strong is the peppermint flavor?
It’s somewhere between peppermint ice cream and a candy cane. If you’re nervous, start with a bit less extract and add more only after tasting.

4. My fluff salad seems too runny—what happened?
Most often, the pudding didn’t set long enough, or the whipped topping was too soft. Chill it for another hour, and it should thicken. If needed, gently fold in a handful more mini marshmallows.

5. Can I make this peppermint salad recipe gluten-free?
Usually yes, but check the labels on your pudding mix, whipped topping, and peppermint candies. Many are gluten-free, but it varies by brand.

6. Will the candy canes get chewy?
They will soften as the salad chills, which most people enjoy. For more crunch, stir in a little fresh crushed candy cane right before serving.

7. Can I halve or double the recipe?
Absolutely. Halve it for a small family dinner or double it for a big potluck. Just use a larger bowl if you’re doubling because it makes a generous amount.

8. Is this a dessert or a side dish?
Honestly, it can be either. Around the holidays, “salads” like this show up on the same plate as ham and rolls, and nobody complains!

Conclusion

This Peppermint Fluff Salad Recipe is everything I love about holiday food—simple, nostalgic, pretty on the table, and easy to share. With its creamy base, candy cane crunch, and no-bake simplicity, it’s the kind of Christmas fluff salad that turns into a family tradition without much effort.

If you make this peppermint marshmallow salad, I’d love to hear how it goes—tell me in the comments how your family serves it, or what fun twist you tried. And if you’re planning your whole holiday menu, take a look around my other recipes for more easy holiday salad recipes and festive desserts that fit right alongside this one.

Peppermint Fluff Salad

This Peppermint Fluff Salad is a creamy, no-bake holiday dessert salad packed with peppermint, marshmallows, and a light, fluffy texture that tastes like Christmas in a bowl.

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Prep Time 15 minutes mins

Total Time 2 hours hrs 15 minutes mins

Course Dessert, Side Dish

Cuisine American

Servings 10 servings

Ingredients

  

1x2x3x

• 1 box instant white chocolate or vanilla pudding mix 3.4-ounce box
• 1 cup whole milk cold
• 8 ounces cream cheese softened to room temperature
• 8 ounces whipped topping like Cool Whip, thawed
• 1.5 cups crushed peppermint candies or candy canes about 12–15 full-size candy canes, divided
• 3 cups miniature marshmallows
• 1 cup sour cream or plain Greek yogurt
• 1 teaspoon peppermint extract
• 1-2 drops red or pink food coloring optional
• 1 pinch salt
• extra crushed candy canes for garnish, optional
• fresh mint leaves for garnish, optional
• extra miniature marshmallows for garnish, optional
• 1/2 cup white chocolate chips optional, for extra sweetness and texture
• 1/2 cup finely chopped peppermint bark optional, if you have some leftover

Instructions

 

• If you have time, place your mixing bowl and beaters in the fridge or freezer for 10–15 minutes to help the pudding and whipped topping set with better volume and texture.
• In a medium bowl, whisk together the instant pudding mix and cold milk for about 2 minutes, until thickened, smooth, and glossy. Set aside to continue thickening.
  1 box instant white chocolate or vanilla pudding mix, 1 cup whole milk
• In a large mixing bowl, beat the softened cream cheese with a hand mixer on medium speed until smooth and creamy, 1–2 minutes. Scrape down the sides of the bowl.
  8 ounces cream cheese
• Beat in the sour cream or Greek yogurt, peppermint extract, and a pinch of salt until fully combined and silky. If using food coloring, add 1–2 drops and mix until a soft pink color forms, adding more only if needed.
  1 cup sour cream or plain Greek yogurt, 1 teaspoon peppermint extract, 1-2 drops red or pink food coloring, 1 pinch salt
• Add the thickened pudding to the cream cheese mixture and beat on low speed until smooth. Taste and adjust the peppermint extract only if needed, keeping in mind the crushed candy will add more peppermint flavor.
  1 box instant white chocolate or vanilla pudding mix, 1 cup whole milk
• Gently fold in the whipped topping with a spatula, sweeping from the bottom of the bowl upward to keep the mixture light and airy.
  8 ounces whipped topping
• Stir in the miniature marshmallows and about 1 1/4 cups of the crushed peppermint candies, reserving the rest for garnish. If using white chocolate chips or peppermint bark, fold them in now. Mix just until evenly distributed.
  1.5 cups crushed peppermint candies or candy canes, 3 cups miniature marshmallows, 1/2 cup white chocolate chips, 1/2 cup finely chopped peppermint bark
• Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 2 hours and up to 24 hours to let the marshmallows soften and the flavors blend.
• Before serving, give the salad a gentle stir and transfer to a serving bowl if desired. Sprinkle with the reserved crushed candy canes and a few extra mini marshmallows, and add fresh mint leaves for color if you like.
  extra crushed candy canes, fresh mint leaves, extra miniature marshmallows
• Serve cold in small dessert bowls with spoons. It pairs well with coffee, hot cocoa, or a glass of cold milk.

Notes

Soften the cream cheese fully to avoid lumps. Crush candy canes fairly small so you get a mix of fine 'dust' and small crunchy bits; larger chunks can get hard when chilled. Peppermint extract strength varies—start with 1 teaspoon and add only a little more if needed. Crushed peppermint will gradually turn the salad pink as it sits. Store leftovers in an airtight container in the fridge for 3–4 days; the marshmallows will soften over time but the flavor improves. You can freeze for up to 1 month, then thaw in the fridge and stir before serving, though the texture will be softer.

Keyword Christmas dessert, Holiday Salad, Marshmallow Salad, No Bake Dessert, Peppermint Dessert, Peppermint Fluff Salad

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