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A delicious plate of Easter Fluff Salad

Homemade Easter Fluff Salad Recipe

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.
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Prep Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. In a large bowl, gently fold whipped topping with drained fruit cocktail.
  2. Add pineapple chunks, mini marshmallows, shredded coconut, and nuts if using.
  3. Fold gently until everything is evenly coated.
  4. Taste and adjust sweetness or flavor if desired.
  5. Cover and refrigerate for at least 2 hours or overnight.
  6. Stir gently before serving.
  7. 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.