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Delicious Easter Fluff Salad Recipe

A vibrant, creamy no-bake Easter dessert made with whipped topping, tropical fruits, and pastel marshmallows. Perfect for spring gatherings and quick holiday prep.
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Prep Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 -10 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. In a large bowl, mix whipped topping and dry vanilla pudding mix until smooth.
  2. Gently fold in crushed pineapple and mandarin oranges.
  3. Add mini marshmallows and shredded coconut, stirring lightly.
  4. Fold in chopped pecans or walnuts if using.
  5. Cover and refrigerate for at least 1 hour.
  6. 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.