Description
Easter Marshmallow Fluff is a creamy no bake dessert made with cheesecake pudding, pineapple, fruit cocktail, coconut, and colorful marshmallows. This light and festive fluff salad comes together in one bowl in minutes and is perfect for Easter gatherings, spring parties, or holiday dessert tables.
Ingredients
3.4 oz cheesecake flavored instant pudding mix
1 cup crushed pineapple with juice
8 oz whipped topping such as Cool Whip
3 cups colored miniature marshmallows divided
1/4 cup shredded sweetened coconut
2 cans fruit cocktail 15 oz each drained
3 Peeps bunny candies pink yellow and purple for garnish
Instructions
- In a large mixing bowl combine the cheesecake pudding mix and the crushed pineapple with its juice. Stir until the pudding mix dissolves and forms a thick creamy mixture.
- Gently fold the whipped topping into the pudding mixture until smooth and fluffy.
- Add 2 1/2 cups of the miniature marshmallows along with the shredded coconut and the drained fruit cocktail. Stir until everything is evenly combined.
- Cover the bowl and refrigerate for at least 4 hours or overnight for the best texture and flavor.
- Before serving top with the remaining marshmallows and decorate with the Peeps bunny candies for a festive Easter look.
Notes
Storage
Store Easter Marshmallow Fluff in an airtight container in the refrigerator for up to 2 to 3 days. After that the marshmallows may soften and the texture may change.
Drain fruit well
Make sure the fruit cocktail is well drained to prevent the fluff from becoming watery.
Dairy free option
You can substitute the whipped topping with Coco Whip to make a dairy free version.
Make ahead tip
This dessert tastes even better when prepared the night before serving because the flavors have time to blend together.
- Prep Time: 3 minutes
- Cook Time: chilling time: 4 hours
- Category: Dessert
- Method: No-Bake
- Cuisine: American