Description

A creamy, colorful Easter fluff salad made with whipped topping, fruit, marshmallows, and coconut. This no-bake dessert is light, nostalgic, and perfect for spring celebrations.

Ingredients

Scale

227 g (8 oz) whipped topping, thawed
425 g (15 oz) canned fruit cocktail, drained
567 g (20 oz) pineapple chunks, drained
100 g mini marshmallows
100 g shredded coconut
50 g chopped pecans or walnuts (optional)
60 g maraschino cherries, halved

Instructions

In a large bowl, gently fold whipped topping with drained fruit cocktail.
Add pineapple chunks, mini marshmallows, shredded coconut, and nuts if using.
Fold gently until everything is evenly coated.
Taste and adjust sweetness or flavor if desired.
Cover and refrigerate for at least 2 hours or overnight.
Stir gently before serving.
Garnish with maraschino cherries and extra coconut if desired.

Notes

Drain fruit thoroughly to avoid a watery texture. Chill time is essential for best flavor and texture. Add cherries just before serving to prevent color bleeding.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 150
Sugar: 18g
Sodium: 80mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 2g
Protein: 1g
Cholesterol: 5mg

Keywords: Easter fluff salad, easy fluff salad recipe, Easter dessert salad, no bake dessert, marshmallow fruit salad