Ingredients

Scale

1 (8-ounce) container whipped topping (Cool Whip or homemade whipped cream)
1 (3.4-ounce) box instant vanilla pudding mix (dry, do not prepare)
1 ½ cups crushed pineapple (drained)
1 cup pastel mini marshmallows
1 cup mandarin oranges (drained)
½ cup shredded coconut (optional)
½ cup chopped pecans or walnuts (optional)
½ cup sweetened flaked coconut (for garnish)
½ cup pastel sprinkles or Easter M&M’s (for decoration)
1 cup mini pastel-colored marshmallows

Instructions

Step 1: Mix the Whipped Cream and Pudding

In a large mixing bowl, combine the whipped topping and dry vanilla pudding mix. Stir well until smooth and fully combined. This will create a thick, creamy base for the fluff salad.

Step 2: Add the Fruits

Gently fold in the crushed pineapple and mandarin oranges. Make sure to drain the fruit well beforehand to prevent excess liquid from making the salad too runny.

Step 3: Add the Marshmallows and Coconut

Stir in the mini pastel marshmallows and shredded coconut (if using). The marshmallows will soak up some of the moisture, making them extra soft and delicious.

Step 4: Fold in the Nuts

If you like a little crunch, add chopped pecans or walnuts. These add texture and balance the sweetness of the fluff.

Step 5: Chill the Salad

Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This allows the flavors to meld and the pudding to thicken.

Step 6: Garnish and Serve

Before serving, sprinkle the top with flaked coconut, pastel sprinkles, or Easter M&M’s for a festive touch. Serve chilled and enjoy!

Prep Time: 10 minutes
Chill Time: 1 hour

Nutrition

Calories: 180
Sugar: 18g
Fat: 8g
Carbohydrates: 25g
Fiber: 1g
Protein: 2g