Easter Fluff Salad
A creamy, fruity marshmallow dessert bursting with pastel colors, perfect for your Easter and spring celebrations.
Servings: 12 servings
Calories: 270kcal
Ingredients
- 3 ounce box lemon Jello
- 16 ounces Cool Whip
- 7 ounces marshmallow creme
- 3 cups fruity mini marshmallows
- 1 cup sour cream
- 15.25 ounce can fruit cocktail drained
- 1 cup sweetened shredded coconut
- Yellow and pink bunny Peeps
- Additional fruity mini marshmallows for garnish
Instructions
- Place lemon jello mix and Cool Whip in a large mixing bowl. Stir until uniform.
- Add marshmallow fluff and sour cream to bowl and mix again.
- Add drained fruit cocktail and shredded coconut. Stir well.
- Cover mixture and refrigerate at least 2 hours. This will allow the ingredients and flavors to meld together.
- Garnish with bunny Peeps and additional marshmallows just before serving.
Notes
- Make-Ahead: Make this fluff ahead of time if possible. The longer it sits, the better the flavors blend together!
- Drain Canned Fruit Well: Drain your canned fruit cocktail well to prevent your fluff salad from getting mushy and watered down.
- Mix Gently: Be gentle when mixing your ingredients, as to not crush your fruits too much and create a mushy consistency.
- Wait to Garnish: If you are making this recipe a few days in advance, wait to garnish with the Peeps and extra marshmallows until you’re ready to serve.
Nutrition
Calories: 270kcal | Carbohydrates: 50g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 98mg | Potassium: 123mg | Fiber: 1g | Sugar: 38g | Vitamin A: 260IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 0.3mg