Description
A vibrant, creamy no-bake Easter dessert made with whipped topping, tropical fruits, and pastel marshmallows. Perfect for spring gatherings and quick holiday prep.
Ingredients
Scale
- 1 (8-ounce) container whipped topping
- 1 (3.4-ounce) box instant vanilla pudding mix
- 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
- 1 cup mini pastel-colored marshmallows
Instructions
- In a large bowl, mix whipped topping and dry vanilla pudding mix until smooth.
- Gently fold in crushed pineapple and mandarin oranges.
- Add mini marshmallows and shredded coconut, stirring lightly.
- Fold in chopped pecans or walnuts if using.
- Cover and refrigerate for at least 1 hour.
- Garnish with flaked coconut and sprinkles before serving.
Notes
Drain fruits well to avoid a watery texture. Chill longer for better flavor. Customize with your favorite fruits or toppings.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
Keywords: easter fluff salad, easy fluff salad recipe, holiday fruit fluff, pastel marshmallow salad, quick easter dessert