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.
Ingredients
- 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.
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