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Marshmallow Easter Fluff Salad

Marshmallow Easter Fluff Salad for a Delightful Spring Treat

Indulge in this Marshmallow Easter Fluff Salad, a simple and delightful spring treat that brings nostalgic flavors to your Easter gatherings.
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Prep Time 15 minutes
Chilling Time 2 hours
Total Time 2 hours 15 minutes
Servings: 8 cups
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 box Vanilla Pudding Mix Use Jell-O brand for optimal results.
  • 1 1/4 cups Crushed Pineapple Well-drained.
  • 8 oz Whipped Topping Cool Whip.
For the Flavor and Texture
  • 8 oz Marshmallows Mini ones work best.
  • 1 cup Coconut Toasting enhances sweetness.
  • 1/2 cup Chopped Nuts Choose your favorite variety.
  • 1/4 cup Shredded Carrots Adds a unique Easter touch.
Garnish
  • Extra Coconut For topping.

Equipment

  • Mixing Bowl
  • spatula
  • plastic wrap

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, pour in the vanilla pudding mix. Add well-drained crushed pineapple, and whisk vigorously for 1-2 minutes until the mixture thickens and becomes smooth.
  2. Gently fold in the whipped topping using a spatula to preserve its light, airy texture.
  3. Gradually fold in marshmallows, coconut, chopped nuts, and shredded carrots into the cream mixture.
  4. Transfer the mixture to a serving bowl, smooth the top, cover with plastic wrap, and refrigerate for at least 2 hours.
  5. Before serving, stir gently and sprinkle extra coconut on top for garnish.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 10mgSodium: 70mgPotassium: 100mgFiber: 1gSugar: 16gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg

Notes

Make-ahead convenience allows flavors to deepen after chilling. Store in an airtight container for up to 3 days.

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