Easter Fruit Fluff
Easter Fruit Fluff is a delicious "dump and go" side dish or dessert, easily made in 5 minutes all in one bowl. Pretty pastel colors are perfect for Easter celebrations and baby showers.
Servings: 6 (2 cup) servings
Calories: 470kcal
Ingredients
- 8 ounce tub of cool whip thawed
- 1¼ cup Instant cheesecake pudding prepared
- 1½ cup crushed pineapple well-drained
- 1 cup mandarins from can, drained
- 1 cup diced pears
- 1 cup diced peaches
- 10 ounce package of fruit mini marshmallows
- Peep Rabbits for topping
Instructions
- In a large bowl, combine cool whip and cheesecake pudding until smooth.
- Add crushed pineapple to your cool whip mixture and fold in until well mixed.
- Add mandarins, diced pears, and diced peaches and fold them into the mixture.
- Finally fold fruit mini marshmallows into the mixture and place the easter fruit fluff in your refrigerator, covered, to set and allow fruit flavors to combine.
- Once chilled, remove the easter fruit fluff from the refrigerator and top with peep rabbits for decoration.
- Serve cold in cups or bowls with peep rabbits.
Notes
Serving Size: Makes about 6 (2 cup) servings
Storage:
- To Store: This Easter fruit fluff should be stored in your refrigerator in an airtight container for up to 4 days.
- To Freeze: I do not recommend freezing this Easter fruit fluff. It tends to lose its texture and become watery due to the fruit.
- Make sure to thaw the cool whip in advance.
- Allow the fruit fluff to chill in the refrigerator for at least an hour before serving.
- For best results, make this salad ahead of time so it has a chance to sit. This helps blend the fruit flavors and makes the marshmallows soften.
Nutrition
Calories: 470kcal | Carbohydrates: 112g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 753mg | Potassium: 222mg | Fiber: 3g | Sugar: 87g | Vitamin A: 599IU | Vitamin C: 18mg | Calcium: 59mg | Iron: 1mg