Description
A delightful and creamy Easter Fluff Salad made with whipped topping, fruits, and marshmallows, perfect for spring celebrations.
Ingredients
Scale
- 1 (8-ounce) container whipped topping (Cool Whip or homemade whipped cream)
- 1 (3.4-ounce) box instant vanilla pudding mix (dry, do not prepare)
- 1 ½ cups crushed pineapple (drained)
- 1 cup pastel mini marshmallows
- 1 cup mandarin oranges (drained)
- ½ cup shredded coconut (optional)
- ½ cup chopped pecans or walnuts (optional)
- ½ cup sweetened flaked coconut (for garnish)
- ½ cup pastel sprinkles or Easter M&M’s (for decoration)
- 1 cup mini pastel-colored marshmallows
Instructions
- In a large mixing bowl, combine the whipped topping and dry vanilla pudding mix. Stir well until smooth and fully combined.
- Gently fold in the crushed pineapple and mandarin oranges, ensuring they are well-drained.
- Stir in the mini pastel marshmallows and shredded coconut (if using).
- Add chopped pecans or walnuts for added crunch.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
Notes
- Make sure to drain the fruit well to avoid excess moisture.
- You can substitute the nuts for your favorite type or omit them entirely.
- The salad can be made a day in advance for improved flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 20g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg