Easter Fruit Fluff Salad
Easter fruit fluff salad with whipped topping, fruit, pudding mix, and marshmallows. A quick no-bake dessert for spring.
Ingredients
- 1 package 3.4 oz instant vanilla pudding mix
- 1 can 20 oz crushed pineapple, drained
- 1 can 11 oz mandarin oranges, drained
- 2 cups mini marshmallows
- 8 ounces whipped topping thawed
- 1 cup shredded coconut optional
- Pastel Easter sprinkles for topping optional
Instructions
- Place drained crushed pineapple in a large bowl.
- Sprinkle dry pudding mix over the pineapple and stir until thickened.
- Add mandarin oranges and mini marshmallows and mix gently.
- Fold in whipped topping until fully combined.
- Fold in shredded coconut if using.
- Cover and refrigerate for at least 1 hour.
- Stir gently before serving and top with sprinkles if desired.
Notes
Drain fruit thoroughly to prevent excess moisture. Best served chilled.