Creamy Marshmallow Easter Fluff Salad to Brighten Your Table

A delightful Marshmallow Easter Fluff Salad that combines fluffy marshmallows, refreshing pineapple, and toasty coconut, making it a perfect no-bake side dish for your festive gathering.

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Prep Time 15

Chilling Time 2

Total Time 2 15

Servings: 8 servings

Course: Desserts

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

1 package Vanilla pudding mix (Jell-O brand) Use instant pudding mix.
1 1/4 cups Crushed pineapple, well-drained Essential for pudding activation.
8 oz Whipped topping (Cool Whip) Fold gently to maintain airiness.

For the Fun Additions

8 oz Marshmallows Mini marshmallows preferred.
1 cup Coconut Consider toasting for extra flavor.
1/2 cup Chopped nuts, into 1/4-inch pieces Optional; can substitute with seeds.
1/4 cup Shredded carrots Adds color without altering taste.

Equipment

mixing bowl
Spatula
Plastic Wrap

Method

Step-by-Step Instructions

In a large mixing bowl, whisk together the vanilla pudding mix with the well-drained crushed pineapple for 1-2 minutes until thickened.
Gently fold in the whipped topping to maintain airy quality for about 30 seconds.
Gradually mix in the mini marshmallows, shredded coconut, chopped nuts, and shredded carrots, stirring gently for about a minute.
Transfer to a serving bowl, cover with plastic wrap, and refrigerate for at least 2 hours.
Before serving, garnish with extra shredded coconut for a festive touch.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 15mgSodium: 100mgPotassium: 125mgFiber: 1gSugar: 15gVitamin A: 250IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg

Notes

Store in an airtight container for up to 3 days; flavors deepen over time. Freezing is not recommended.

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