Description
This Easter Fruit Fluff is a delightful and colorful dessert salad perfect for festive gatherings. Combining creamy cheesecake-flavored pudding with a medley of fruit, mini marshmallows, and topped with festive Peep Rabbits, it’s easy to make and wonderfully refreshing served chilled.
Ingredients
Scale
Fruit Fluff Base
- 8 ounce tub cool whip, thawed
- 1¼ cup instant cheesecake pudding, prepared
Fruits & Add-ins
- 1½ cup crushed pineapple, well-drained
- 1 cup mandarins from can, drained
- 1 cup diced pears
- 1 cup diced peaches
- 10 ounce package fruit mini marshmallows
Topping
- Peep Rabbits for topping
Instructions
- Combine Cool Whip and Pudding: In a large bowl, mix the thawed cool whip with the prepared instant cheesecake pudding until the mixture is smooth and well blended.
- Add Crushed Pineapple: Fold the well-drained crushed pineapple gently into the cool whip and pudding mixture until evenly distributed.
- Incorporate Fresh Fruits: Add the drained mandarins, diced pears, and diced peaches to the mixture, folding them in carefully to maintain the fruit’s texture.
- Fold in Mini Marshmallows: Gently fold the fruit mini marshmallows into the mixture until fully combined.
- Chill to Set: Cover the assembled Easter fruit fluff and refrigerate it to chill and allow flavors to meld, ideally for at least one hour.
- Decorate and Serve: After chilling, remove the fruit fluff from the refrigerator, top with Peep Rabbits for a festive touch, and serve cold in cups or bowls.
Notes
- Thaw the cool whip completely before starting to ensure smooth mixing.
- Chill the fruit fluff for at least one hour for best flavor blending and texture.
- This salad is best made ahead of time to soften marshmallows and enhance the fruit flavors.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Do not freeze this fruit fluff as freezing will alter the texture and cause it to become watery.
Nutrition
- Serving Size: 2 cups
- Calories: 250 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 7 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 10 mg
