Description
Easter fruit fluff is a light, creamy, no-bake dessert salad featuring pastel mini marshmallows, crushed pineapple, fruit cocktail, and whipped topping. This nostalgic and colorful treat is perfect for spring gatherings, Easter brunches, or potlucks, offering a sweet and fluffy texture that melds wonderfully after chilling.
Ingredients
Scale
Main Ingredients
- 1 (8-ounce) container whipped topping (like Cool Whip)
- 1 (14-ounce) can fruit cocktail, drained
- 1 (8-ounce) can crushed pineapple, drained
- 1 cup pastel mini marshmallows
- 1/2 cup sweetened shredded coconut
- 1/2 cup sour cream or vanilla yogurt
- 1/2 cup chopped pecans or walnuts (optional)
- Maraschino cherries for garnish (optional)
Instructions
- Combine the creamy base: In a large bowl, fold together the whipped topping and sour cream or vanilla yogurt until the mixture is smooth and evenly blended.
- Add the fruit and marshmallows: Gently stir in the drained fruit cocktail, crushed pineapple, pastel mini marshmallows, sweetened shredded coconut, and chopped nuts if you are using them. Mix until all ingredients are well incorporated.
- Chill the salad: Cover the bowl with plastic wrap or a lid, then refrigerate for at least 1 hour. This chilling step allows the flavors to meld together and the mixture to firm up to the ideal fluffy texture.
- Serve and garnish: Before serving, give the fluff a gentle stir to redistribute any settled ingredients. Optionally, top the dessert with maraschino cherries for an added festive touch. Serve chilled for best taste and texture.
Notes
- For added flavor and varied texture, consider folding in chopped strawberries, grapes, or mandarin orange segments.
- Use Greek yogurt instead of sour cream for a tangier taste and increased protein content.
- This dessert is best enjoyed within 2 to 3 days of preparation for optimal freshness and texture.
