Easter Fruit Fluff Salad 🐣🍊
Ingredients:
2 cups fruit-flavored mini marshmallows
1 cup pineapple chunks, drained
1 cup mandarin orange segments, drained
1/2 cup shredded coconut
1 cup whipped topping (or whipped cream)
1/2 cup sour cream or Greek yogurt
1/4 cup chopped pecans (optional)
Directions:
In a large bowl, gently combine the mini marshmallows, pineapple chunks, mandarin orange segments, and shredded coconut.
In a separate bowl, fold together the whipped topping and sour cream (or Greek yogurt) until smooth.
Pour the creamy mixture over the fruit and marshmallows. Stir gently to coat everything evenly.
Fold in the chopped pecans, if using.
Cover and refrigerate for at least 1 hour to let the flavors meld and the salad chill.
Serve cold, garnished with a few extra marshmallows or a sprinkle of coconut if desired.
Prep Time: 10 minutes | Chill Time: 1 hour | Total Time: 1 hour 10 minutes
Kcal: 210 kcal | Servings: 6 servings
Tips:
Use Greek yogurt for a tangier twist and added protein.
Add colorful fruit like halved grapes or strawberries for extra flair.
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