Easter Fruit Fluff Salad
Looking for the perfect side dish to brighten up your Easter table? This refreshing and colorful Fruit Fluff Salad is sure to impress your guests!
Ingredients:
- 1 can (20 ounces) crushed pineapple, undrained
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 cup mini marshmallows
- 1 cup shredded coconut
- 1 cup mandarin orange slices, drained
- 1 cup chopped pecans
- 1 cup maraschino cherries, drained and halved
- 2 cups whipped topping
Instructions:
- In a large bowl, mix together crushed pineapple and instant vanilla pudding mix until well combined.
- Stir in mini marshmallows, shredded coconut, mandarin orange slices, chopped pecans, and maraschino cherries.
- Gently fold in whipped topping until everything is evenly coated.
- Cover and refrigerate for at least 2 hours before serving.
Nutrition Information:
Calories: 220 per serving
Total Fat: 10g
Saturated Fat: 4g
Cholesterol: 0mg
Sodium: 90mg
Total Carbohydrate: 30g
Dietary Fiber: 2g
Sugars: 24g
Protein: 2g
Popular Questions:
- Q: Can I use fresh fruit instead of canned in this recipe?
- Q: Can I substitute the vanilla pudding mix with another flavor?
- Q: Can I omit the nuts for allergy reasons?
A: You can experiment with fresh fruit, but canned fruit adds a sweetness and moisture that works well in this recipe.
A: Yes, you can try using different flavors of pudding mix to change up the taste of the salad.
A: Absolutely, feel free to leave out the nuts or substitute them with seeds for a similar crunch.
Helpful Tips:
- Add a splash of citrus juice for extra tanginess.
- Try using toasted coconut for a deeper flavor profile.
- Keep the salad chilled until serving for maximum freshness.
Expert Secrets:
- Letting the salad sit in the refrigerator overnight can enhance the flavors.
- For a creamier texture, increase the amount of whipped topping slightly.