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Colorful Easter Fluff Salad with marshmallows, fruit, and whipped topping

Easter Fluff Salad

Bright, pillowy, and ridiculously easy, this Easter Fluff Salad is a perfect blend of fruit, marshmallows, and whipped cream that serves as a delightful side dish for holiday tables.
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Prep Time 15 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert, Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups mini marshmallows Use fresh, soft mini marshmallows for best texture.
  • 1 cup crushed pineapple, drained Drain thoroughly to prevent the salad from becoming watery.
  • 1 cup mandarin oranges, drained Use canned mandarins packed in juice for balanced sweetness.
  • 1 cup diced strawberries
  • 1 cup diced grapes
  • 1 cup whipped cream or Cool Whip A stabilized variety is preferred for better structure.
  • 1 tablespoon lime or lemon juice Adds acidity and brightness to the salad.

Method
 

Preparation
  1. In a large bowl, combine the mini marshmallows, drained crushed pineapple, drained mandarin oranges, diced strawberries, and diced grapes. Gently toss together with a silicone spatula.
  2. Spoon the whipped cream or Cool Whip over the fruit-marshmallow mix and add the lime or lemon juice. Fold in gently until the fruit is coated and the mixture is fluffy.
  3. Cover the bowl with plastic wrap or transfer to an airtight container and chill for at least 1 hour before serving.

Notes

Serve between 38–45°F (3–7°C) for an ideal chilled mouthfeel. For variations, consider adding diced mango for a tropical twist or substituting half the whipped cream with Greek yogurt for a lighter option.