Pastel Easter Fruit Fluff is a dreamy, creamy dessert salad bursting with soft pastel colors, fruity flavors, and marshmallow sweetness.
🛒 Ingredients:
- 1 (3 oz) box pastel-colored Jello (strawberry, raspberry, or pineapple work great)
- 1/2 cup boiling water
- 1/2 cup cold water
- 1 (8 oz) package cream cheese, softened
- 1 (8 oz) tub whipped topping (Cool Whip), thawed
- 1 (20 oz) can crushed pineapple, well-drained
- 1 1/2 cups pastel mini marshmallows
- 1/2 cup sweetened shredded coconut (optional)
- Optional: sprinkles or pastel Easter candy for topping
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👨🍳 Directions:
Step 1: Dissolve the Jello
1. In a medium bowl, dissolve the Jello powder in 1/2 cup boiling water.
2. Stir in 1/2 cup cold water. Chill in the refrigerator for about 20–30 minutes, until slightly thickened but not fully set.
Step 2: Mix the fluff base
1. In a large mixing bowl, beat the softened cream cheese until smooth.
2. Gradually whisk or beat in the semi-set Jello until fully blended and smooth.
3. Gently fold in the whipped topping until fluffy.
Step 3: Add the mix-ins
1. Stir in the crushed pineapple, mini marshmallows, and coconut (if using).
2. Mix gently until evenly combined.
Step 4: Chill & decorate
1. Spoon the fluff into a serving bowl or individual dessert cups.
2. Refrigerate for at least 2 hours to fully set and chill.
3. Before serving, top with sprinkles, pastel candy, or even edible Easter grass for a festive touch.
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💡Tips:
- For multiple pastel colors, divide the fluff base and add different Jello powders to each batch before folding in toppings.
- Want it lighter? Use low-fat cream cheese and light whipped topping.
- Easily turn this into a layered trifle with angel food cake cubes or vanilla wafers!
- Add fruit like halved grapes or diced strawberries for extra texture.