Easter Fluff Salad
Creamy Easter Fluff Salad made with marshmallows, fruit, and chocolate eggs. This easy no-bake dessert is perfect for Easter and comes together in minutes.
Servings 8
Calories 386kcal
Ingredients
- 1 package instant vanilla pudding mix 4 serving size
- 1 can crushed pineapple undrained, 20oz/540ml can
- 1 tub whipped topping thawed, 8oz/1L tub
- 1 cup sour cream
- 2 cups pastel mini marshmallows
- 1 cup shredded sweetened coconut
- 1 can mandarin oranges drained, 284ml can, about 1 cup
- ½ cup maraschino cherries halved
- ½ cup mini chocolate eggs roughly chopped
Optional Garnishes
- Shredded sweetened coconut
- Mini chocolate eggs
- Maraschino cherries
Instructions
- In a large mixing bowl, stir together the dry pudding mix and crushed pineapple with the juice until well combined. The pudding mix will start to thicken the mixture.
- Fold in the whipped topping and sour cream until smooth and fluffy.
- Add the mini marshmallows, coconut, mandarin oranges, and cherries. Stir gently to combine.
- Fold in the chopped candy eggs.
- Cover and refrigerate for at least 1 hour so the salad thickens and the flavors blend together.
- Give it a gentle stir before serving.
Notes
- Make sure to use instant pudding mix. Cook-and-serve won’t thicken the salad properly.
- Do not drain the pineapple. The juice is needed to activate the pudding and create the creamy base.
- Chill for at least 1 hour before serving so it thickens, and the flavors come together.
- Add the chopped chocolate eggs just before serving, if possible, to keep the colors from bleeding.
- Best enjoyed within 2 to 3 days.
Nutrition
Calories: 386kcal | Carbohydrates: 51g | Protein: 4g | Fat: 20g | Saturated Fat: 15g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 19mg | Sodium: 60mg | Potassium: 271mg | Fiber: 4g | Sugar: 43g | Vitamin A: 483IU | Vitamin C: 15mg | Calcium: 98mg | Iron: 1mg
