Thankfulness: Day 21

Today I’m thankful for family traditions, especially those surrounding food made for holiday meals. Tonight I made “pink fluff,” something that has been made in my family for practically every Easter, Thanksgiving, and Christmas dinner I can remember. It’s a delicious concoction and I have carried on the tradition as I attended various holiday dinners with friends on my own and then bringing it to gatherings with new family in the past couple years.

There are just certain foods that always remind me of holidays and family and if I’m not with them I like to make them so it’s more like I’m celebrating with them even if we’re not in the same state. Pink fluff is one of those foods. As I’m with my family for this Thanksgiving I asked if my mom if she was planning on making it. When she said she didn’t know I eagerly offered to take the task on myself 😊

Here for your enjoyment is the recipe so you can enjoy this for yourself.


16oz small curd cottage cheese

1 can crushed pineapple (drained well)

1 large box of strawberry Jell-o

8oz Cool Whip

Making it:

In a large mixing bowl combine Cool Whip & Jell-o, making sure it is well mixed and there are no clumps. Then add in the cottage cheese and mix well. Lastly mix in the drained crushed pineapple. Scoop into a fancy bowl to serve if you so choose. Refrigerate at least a couple hours before serving.

Pink fluff is best made the night before. You can also set the pineapple in a colander to drain earlier in the day or even the day before. You want to get most of the liquid out so it doesn’t make the fluff sloppy.

Let me know if you try it out or have something similar you make in your family. Happy feasting tomorrow!

Love & Blessings.


And Now for Something Completely Different

Ok, so it’s not completely different; the finished product is delightful, and delicious, too. In fact, when I first began making it, my friend Nat, who was 7 or 8 at the time, dubbed it “the deliciousness.” The original recipe came from a small promotional book from Kraft or some other big food company. I have since made it my own & tweaked it when I didn’t have exactly what I needed. This latest endeavor was to create a dessert that might be just a little bit more healthy, but not too healthy (because, really, what fun is that?). Here it goes!


First things first – you will need:

  • Chocolate pie crust
  • 8 oz. container of fat free Cool Whip
  • Bag of frozen strawberries
  • 2 tbsp. Lemon juice
  • Small can of fat free sweetened condensed milk


Next, you put the sweetened condensed milk, 1/2 of the Cool Whip, lemon juice, & most of the strawberries in the blender. I did this on the smoothie setting and it worked pretty well – way easier than chopping up the strawberries by hand.


Then you pour the contents of the blender into the pie crust. I had a little left over, so I put it in a small dish for a snack later 🙂 They go right in the freezer afterwards. I usually make this the night before so I know if will be frozen, but 4-5 hours should do the trick. Wait! you say, we still have Cool Whip left! Don’t worry, it will be put to use. Right before you serve this delicious dessert (making sure you have kept the Cool Whip just in the fridge and mot in the freezer) frost the pie with what is left. You can put sliced strawberries on top or chop some up and mix them in with the Cool Whip.


And voila! There you have it! It might not look the prettiest, but it sure is delicious. Just ask Nat (he was thrilled when I left the left-overs at his house).

Love & Blessings,