Strawberry Fluff Salad (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 half loaf of premade pound or angel food cake, boxed mix works too
02 -
10.5 oz of small marshmallows
03 -
2 pints of fresh strawberries, cut into slices
04 -
14 oz of condensed milk, sweetened
05 -
8 oz of whipped topping
# Instructions:
01 -
Take half a loaf of angel food or pound cake. Slice off any browned edges. Dice it into small 1½ inch square pieces. If using boxed mix, just follow the directions on the box to bake it (keep it plain, no added icing).
02 -
In a big bowl, blend together the whipped topping and sweetened condensed milk until they’re smooth and creamy.
03 -
Toss the marshmallows into your whipped and condensed milk mixture, giving it a gentle stir.
04 -
Slice the strawberries up and mix them into the bowl.
05 -
Carefully fold all the ingredients together. Keep mixing until everything’s blended but try not to smash anything.
06 -
Cover the bowl and put it in the fridge to keep it cool. Best eaten within 1 to 3 days.
07 -
By the second day, if the marshmallows dissolve too much, you can fix the texture by blending in a few cubes of leftover cake or stirring in a tablespoon or two of cheesecake or vanilla pudding mix.
# Notes:
01 -
Always use plain pound or angel food cake without any icing or stuffing.