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Easter Fruit Fluff Salad

Easter Fruit Fluff Salad

This pastel-perfect Easter Fruit Fluff Salad is a light, creamy, and fruity no-bake treat. Packed with marshmallows, coconut, and sweet fruit, it’s make-ahead friendly and loved by kids and adults alike.
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Prep Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 15 minutes
Course: Dessert, Salad
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 8 oz tub Cool Whip or 3 cups homemade whipped cream
  • 1 cup mini marshmallows pastel or white
  • 1 cup sweetened shredded coconut
  • 1 15 oz can mandarin oranges, drained
  • 1 20 oz can pineapple tidbits, drained
  • 1/2 cup maraschino cherries halved and patted dry
  • Optional: 1/2 cup halved grapes or diced fresh strawberries
  • Optional: 1/2 cup crushed pineapple well-drained
  • Optional: 1/4 cup sour cream or 4 oz softened cream cheese
  • Optional: pastel sprinkles or extra fruit for topping

Equipment

  • Large mixing bowl
  • Silicone spatula or large spoon
  • Colander or strainer
  • Measuring cups
  • Serving bowl or trifle dish

Method
 

  1. In a large mixing bowl, fold the Cool Whip (or whipped cream) until light and fluffy.
  2. Add well-drained fruit: mandarin oranges, pineapple, and cherries. Gently fold to combine.
  3. Stir in coconut flakes and mini marshmallows. Add any optional fruit or mix-ins if using.
  4. If desired, mix in sour cream or softened cream cheese for a tangier flavor and thicker texture.
  5. Cover the bowl and refrigerate for at least 2 hours or overnight.
  6. Before serving, give the salad a gentle stir. Spoon into a serving bowl and top with extra fruit, coconut, or pastel sprinkles if desired.

Notes

  • Drain all canned fruit thoroughly to prevent the salad from becoming watery.
  • For best results, chill for at least 2 hours before serving.
  • You can prep this up to 24 hours in advance.
  • Avoid freezing, as the texture will not hold after thawing.