Easter Fluff
Creamy, fruity, and vibrantly festive, this Easter Fluff is a classic holiday salad featuring a cheesecake pudding base, tropical fruits, and colorful marshmallows. It is the perfect no-bake side dish or dessert for your Easter Sunday celebration.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 10 minutes
- Yield: 12 servings
- Cuisine: American
Ingredients
3.4 oz cheesecake Jell-O instant pudding mix – 1 package
1 cup crushed pineapple – undrained
8 oz container whipped topping – e.g., Cool Whip, thawed
3 cups colored miniature marshmallows – divided
1/4 cup shredded sweetened coconut – 1/4 cup
Two 15 oz cans fruit cocktail – thoroughly drained
3 Peeps bunnies – pink, yellow, purple for garnish
Instructions
In a large mixing bowl, combine the cheesecake instant pudding mix with the undrained crushed pineapple. Stir until the powder is fully dissolved and the mixture thickens.
Gently fold in the thawed whipped topping using a spatula until no white streaks remain and the mixture is fluffy.
Fold in 2.5 cups of the colored marshmallows, the shredded coconut, and the well-drained fruit cocktail. Stir gently to distribute the fruit and marshmallows evenly.
Cover the bowl with plastic wrap and refrigerate for at least 4 hours. For the best flavor development and texture, chill overnight.
Before serving, top with the remaining 1/2 cup of marshmallows and the three Peeps bunnies for a festive look.
Notes
• Storage: To keep Easter Fluff at its best, store it in an airtight container in the fridge and eat it within 2-3 days.
• Dairy-Free Alternative: Easter Fluff can be made with Coco Whip instead of Cool Whip for those avoiding dairy.
• Texture Tip: Ensure the fruit cocktail is drained very well to prevent the fluff from becoming watery.
Find it online: https://pinchofwarmthbakes.com/easter-fluff/