Strawberry Fluff with Marshmallow Creme

A jar of marshmallow creme, a tub of thawed whipped topping, a teaspoon of vanilla and two cups of diced fresh strawberries are all it takes to make this pink, airy dessert, with no oven or stove involved.

Marshmallow creme is sticky and stubborn, so fold it into the whipped topping slowly with a spatula until no streaks remain. Add the vanilla and, if you like, a tablespoon of lemon juice, then fold in the berries last and gently so they stay in pieces instead of bleeding into the cream. The bowl needs at least an hour in the fridge to firm up a little and take on color from the fruit. Count me in for that lemon juice: marshmallow and whipped topping are both very sweet, and a little acid makes the strawberries taste more like themselves. For a smoother, pinker fluff, puree half of the berries, and a few graham cracker crumbs on top add crunch. Among my easy dessert recipes, few come together with less effort.