Description
This Easter Fruit Fluff Salad is a delightful and refreshing dessert perfect for spring gatherings. It’s a colorful medley of fruits, marshmallows, and coconut enveloped in a creamy vanilla pudding and whipped topping mixture.
Ingredients
Scale
Fruit Fluff Salad:
- 1 can (20 ounces) pineapple tidbits, drained
- 1 can (15 ounces) mandarin oranges, drained
- 1 jar (10 ounces) maraschino cherries, drained and halved
- 1 cup seedless green grapes, halved
- 1 cup mini marshmallows
- 1 cup sweetened shredded coconut
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 container (8 ounces) whipped topping, thawed
Instructions
- Mix Pudding: In a large bowl, combine vanilla pudding mix with pineapple and its juice until creamy.
- Combine Ingredients: Gently fold in oranges, cherries, grapes, marshmallows, and coconut. Add whipped topping and fold until fluffy.
- Chill and Serve: Refrigerate for at least 1 hour. Serve chilled.
Notes
- You can swap fruits like strawberries or blueberries. For a lighter version, use sugar-free pudding and light whipped topping.
- Add marshmallows just before serving to keep them soft if making ahead.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert, Side Dish
- Method: No-Cook, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 245
- Sugar: 33g
- Sodium: 125mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
