Easter Fluff Salad
A delightful and creamy Easter Fluff Salad made with whipped topping, fruits, and marshmallows, perfect for spring celebrations.
Equipment
- mixing bowl
- Plastic wrap
Ingredients
- 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
- 1.5 cups crushed pineapple drained
- 1 cup pastel mini marshmallows
- 1 cup mandarin oranges drained
- 0.5 cup shredded coconut optional
- 0.5 cup chopped pecans or walnuts optional
- 0.5 cup sweetened flaked coconut for garnish
- 0.5 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.
Nutrition
Serving: 1cupCalories: 150kcalCarbohydrates: 22gProtein: 1gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 2gCholesterol: 5mgSodium: 50mgFiber: 1gSugar: 20g
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