Description
Easter Fruit Fluff is a delightful and light dessert perfect for spring gatherings. This fluffy and fruity salad is a combination of creamy pudding, whipped topping, tropical fruits, mini marshmallows, coconut, and pecans for a satisfying crunch. It’s a colorful addition to any table, with hints of sweetness and a refreshing taste.
Ingredients
Scale
For the Easter Fruit Fluff:
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 cup cold milk
- 1 container (8 oz) whipped topping, thawed
- 1 can (20 oz) crushed pineapple, undrained
- 1 can (15 oz) fruit cocktail, drained
- 1 ½ cups mini marshmallows
- 1 cup shredded sweetened coconut
- ½ cup chopped pecans (optional)
- pastel-colored mini marshmallows or candy eggs for garnish (optional)
Instructions
- Prepare the Pudding Mixture: In a large mixing bowl, whisk the instant vanilla pudding mix with the cold milk until smooth and slightly thickened.
- Combine Ingredients: Fold in the thawed whipped topping until fully combined. Stir in the crushed pineapple with its juice and the drained fruit cocktail. Add the mini marshmallows, shredded coconut, and chopped pecans if using. Gently mix until all ingredients are evenly distributed.
- Chill and Serve: Cover and refrigerate for at least 1 hour before serving to allow the flavors to blend. Garnish with pastel mini marshmallows or candy eggs just before serving, if desired.
Notes
- You can substitute fruit cocktail with mandarin oranges or diced peaches for a different twist.
- For a lighter version, use sugar-free pudding and light whipped topping.
- This dessert is best served chilled and can be made a day in advance.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 22g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 5mg
