Easter Fruit Fluff Salad (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 oz container Cool Whip, thawed
02 -
3.4 oz box instant cheesecake pudding mix
03 -
1 cup crushed pineapple, well-drained
04 -
1 cup canned mandarin oranges, drained
05 -
½ cup diced pears
06 -
½ cup diced peaches
07 -
1 ½ cups fruit-flavored mini marshmallows
# Instructions:
01 -
In a large mixing bowl, combine the Cool Whip and instant cheesecake pudding mix. Stir until smooth and creamy.
02 -
Gently fold in the drained crushed pineapple, mandarin oranges, diced pears, and diced peaches.
03 -
Add the fruit-flavored mini marshmallows and carefully mix until evenly distributed.
04 -
Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld. Serve chilled and enjoy!
# Notes:
01 -
For added texture, mix in shredded coconut or chopped pecans.
02 -
If you prefer a lighter version, substitute Greek yogurt for part of the Cool Whip.
03 -
Can be made a day ahead and stored in the fridge until ready to serve.