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 pineapple instead of canned?

A: Yes, you can use fresh pineapple, but make sure it is well-drained and chopped into small pieces.

• • Q: Can I substitute the whipped topping with whipped cream?

A: Yes, you can substitute whipped cream for the whipped topping, but the texture may be slightly different.

• • Q: Are there any nuts that can be used instead of pecans?

A: You can use walnuts or almonds as a substitute for pecans in this recipe.

Helpful tips:

• Add a dash of cinnamon for a warm spice flavor.
• Try adding in some fresh berries for a burst of color and flavor.
• For a tropical twist, sprinkle with toasted coconut flakes before serving.

Expert Secrets:

• Keep all ingredients chilled before mixing to maintain the fluffiness of the salad.
• For a richer flavor, use coconut whipped cream instead of regular whipped topping.