Easter Fluff Salad Recipe

Introduction

Easter Fluff Salad is a light and festive dessert perfect for spring celebrations. Combining creamy pudding, whipped topping, fruity flavors, and pastel marshmallows, this salad is both colorful and delicious. It’s a crowd-pleaser that’s easy to prepare ahead of time.

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 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 (for decoration)
• 1 cup mini pastel-colored marshmallows

Instructions

1. Step 1: In a large mixing bowl, combine the whipped topping and the dry vanilla pudding mix. Stir well until smooth and fully combined to create a thick, creamy base.
2. Step 2: Gently fold in the drained crushed pineapple and mandarin oranges. Make sure the fruit is well-drained to avoid excess liquid in the salad.
3. Step 3: Stir in the pastel mini marshmallows and shredded coconut, if using. The marshmallows will soften by absorbing moisture, adding a lovely texture.
4. Step 4: Add the chopped pecans or walnuts if you want some crunch. Fold them carefully into the mixture to balance the sweetness.
5. Step 5: Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This chilling time helps the flavors meld and thickens the pudding.
6. Step 6: Before serving, garnish the top with sweetened flaked coconut and sprinkle with pastel sprinkles or Easter M&M’s for a festive and colorful finish. Serve chilled and enjoy!

Tips & Variations

• For a dairy-free version, use coconut whipped topping and coconut milk-based pudding mix.
• Swap pecans or walnuts with toasted almonds or omit nuts altogether if preferred.
• Make sure to drain canned fruits well to prevent the salad from becoming watery.
• Use homemade whipped cream for a fresher taste instead of store-bought whipped topping.

Storage

Store any leftover Easter Fluff Salad in an airtight container in the refrigerator for up to 3 days. Give it a gentle stir before serving again. It’s best enjoyed chilled and fresh, as the marshmallows may become very soft over time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the Easter Fluff Salad a few hours ahead or even the day before. Just keep it refrigerated and add the garnish right before serving to maintain its festive appearance.

Can I use fresh fruits instead of canned?

Fresh fruits like pineapple chunks and mandarin segments can be used, but be sure to remove excess juice before adding them to the salad to keep the texture right.

Easter Fluff Salad Recipe

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★★★★★

4.8 from 74 reviews

• Author: anna
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x

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Description

Easter Fluff Salad is a delightful, creamy dessert salad perfect for spring celebrations. Combining whipped topping, instant vanilla pudding, tropical fruit, pastel marshmallows, and crunchy nuts, this no-bake dish is colorful, festive, and easy to prepare. Ideal for Easter gatherings or any occasion where a sweet, light treat is desired.

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Ingredients

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Base

• 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)

Fruits & Mix-ins

• 1 ½ cups crushed pineapple (drained)
• 1 cup mandarin oranges (drained)
• 1 cup pastel mini marshmallows
• ½ cup shredded coconut (optional)
• ½ cup chopped pecans or walnuts (optional)

Garnish

• ½ cup sweetened flaked coconut
• ½ cup pastel sprinkles or Easter M&M’s
• 1 cup mini pastel-colored marshmallows

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Instructions

1. Mix the Whipped Cream and Pudding: In a large mixing bowl, combine the whipped topping and dry vanilla pudding mix. Stir well until smooth and fully combined, creating a thick, creamy base for the fluff salad.
2. Add the Fruits: Gently fold in the drained crushed pineapple and mandarin oranges, ensuring the fruit is well drained to avoid a runny salad.
3. Add the Marshmallows and Coconut: Stir in the pastel mini marshmallows and optional shredded coconut. The marshmallows will absorb some moisture, becoming soft and enhancing texture.
4. Fold in the Nuts: Add chopped pecans or walnuts if desired to add a crunchy texture and balance the sweetness.
5. Chill the Salad: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld and pudding to thicken.
6. Garnish and Serve: Before serving, top the salad with sweetened flaked coconut, pastel sprinkles, or Easter M&M’s for a colorful, festive presentation. Serve chilled and enjoy!

Notes

• Ensure that the canned fruits are well drained to prevent excess liquid.
• For a nuttier flavor, toast the nuts before adding.
• This salad can be made a day ahead and refrigerated to enhance flavors.
• Homemade whipped cream can be used instead of Cool Whip for a fresher taste.
• Adjust sweetness by controlling the amount of marshmallows and sprinkles added.

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

Keywords: Easter salad, fluff salad, no bake dessert, creamy fruit salad, holiday dessert, marshmallow salad