Easter Bunny Fluff 🥕🐰 The Cutest, Creamiest No-Bake Easter Dessert Ever!
Ingredients:
- 1 (8 oz) package cream cheese, softened
- 1/4 cup powdered sugar
- 1 (3.4 oz) box instant cheesecake pudding mix (unprepared)
- 1 1/2 cups cold milk
- 1 (8 oz) tub whipped topping (Cool Whip), thawed
- 1 1/2 cups pastel mini marshmallows
- 1 (20 oz) can crushed pineapple, well-drained
- 1/2 cup shredded sweetened coconut (optional)
- Optional garnishes: Bunny-shaped marshmallows, Easter sprinkles, pastel M&Ms, or Peeps
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Directions:
Step 1: Make the cheesecake fluff base
1. In a large bowl, beat cream cheese and powdered sugar until smooth.
2. Add the dry cheesecake pudding mix and cold milk. Beat for 2–3 minutes until thick and creamy.
3. Fold in the whipped topping gently until light and fluffy.
Step 2: Add the mix-ins
1. Stir in crushed pineapple, pastel mini marshmallows, and shredded coconut (if using).
2. Mix just until combined.
Step 3: Chill & decorate
1. Cover and refrigerate for at least 1 hour to let the flavors meld and fluff to firm up.
2. Before serving, top with bunny marshmallows, pastel sprinkles, M&Ms, or Peeps for an extra festive touch.
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Tips:
- For a fruity twist, add chopped strawberries or mandarin oranges.
- Serve in a big bowl or individual cups for parties and kids’ tables.
- Add a few drops of pastel food coloring for an Easter rainbow effect.
- Keeps well in the fridge for up to 2 days — perfect for making ahead!