Description
This Easter Fruit Fluff Salad is a creamy, colorful, no-bake dessert bursting with fruit, marshmallows, and nostalgic flavor perfect for Easter or spring gatherings!
Ingredients
- Salad Base
- 1 (8 oz) container Cool Whip, thawed
- 1 (3.4 oz) box of instant cheesecake pudding mix
- Fruits
- 1 cup crushed pineapple, well-drained
- 1 cup canned mandarin oranges, drained
- ½ cup diced pears
- ½ cup diced peaches
- Mix-ins
- 1 ½ cups fruit-flavored mini marshmallows
Instructions
Mix the Base
In a large bowl, gently fold together the thawed Cool Whip and dry cheesecake pudding mix until fully blended. Don’t overmix—keep it fluffy and smooth.Add the Fruit
Fold in the well-drained pineapple, mandarin oranges, pears, and peaches. Stir gently to keep the fruit from breaking apart.Add the Marshmallows
Add the mini marshmallows and gently stir until everything is well combined.Chill (Optional)
Refrigerate the salad for at least 1 hour. This helps the flavors blend and gives the marshmallows a softer texture.Serve and Enjoy
Spoon into a serving dish or individual cups. Garnish with mint leaves or pastel sprinkles for a festive touch.
Notes
Make sure all canned fruits are drained thoroughly to avoid excess moisture.
The salad tastes even better after chilling for a few hours.
For a lighter version, use sugar-free pudding mix and light whipped topping.
You can swap the pudding flavor with vanilla or white chocolate for a different taste.
Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 28g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg
Keywords: Easter salad, fruit fluff, marshmallow salad, no-bake dessert, spring salad, holiday dessert