Easter Fluff

Just a few simple ingredients and one bowl are all you need for this unbelievably delicious Easter Fluff! Creamy pudding, tropical fruit, marshmallows, and coconut combine for a pastel-perfect dessert, ready in minutes and perfect for making ahead.

The moment I tasted Easter Fluff at our family potluck, I was hooked! It instantly reminded me of my mom’s amazing Orange Jello Fluff, a recipe I’ve now included in my new cookbook, and one we enjoy every holiday.

To get the perfect balance of sweetness, I made this Easter Fluff recipe three times, adjusting the marshmallow and pudding flavors. This version is a winner – not too sweet! My husband says it tastes just like the nostalgic Easter Fluff he remembers from childhood potluck gatherings.

What is Easter Fluff?

Easter Fluff is a sweet, creamy dessert (or side dish, depending on who you ask!) that’s very popular during the Spring and Easter holidays. It’s known for its tropical flavor, light, fluffy, and creamy texture, and pretty pastel colors, making it a perfect Easter dessert. I love topping my Easter Fluff with Peeps for an extra festive touch

How to make Easter Fluff

To make Easter Fluff, all you do is combine the cheesecake pudding mix and undrained crushed pineapple as its base. Vanilla or banana pudding work too, but I have tried making Easter Fluff all three ways, and cheesecake pudding is my absolute favorite! Fold in the whipped topping until thoroughly combined. Next, fold in miniature marshmallows, shredded coconut, and the drained fruit cocktail which make the pastel colors and textures so perfect! Refrigerate and top with additional pastel marshmallows and bunny Peeps to make it an extra festive Easter dessert.

How long to refrigerate Easter Fluff

The magic of Easter Fluff happens as it chills. Allowing the gelatin to set, the flavors to meld, and the textures to enhance overnight results in a superior dessert. Easter Fluff should be refrigerated in an airtight container for at least 4 hours, but preferably overnight (8 hours or more).

PS. If you’re looking for moreEasy Easter Dessert Ideas, don’t miss my Bunny Butt Funfetti Dip, Easter Bird’s Nest Cookies, Pretzel Chicks, and Cinnamon Roll Bunnies!

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5 from 2 votes

Easter Fluff

By Melissa Johnson

Prep: 3 minutes mins

Total: 3 minutes mins

Servings: 6 people

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One bowl and simple ingredients make this unbelievably delicious, make-ahead Easter Fluff, a pastel blend of creamy pudding, tropical fruit, marshmallows, and coconut, ready in minutes.

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Ingredients 

1x2x3x

• ▢ 3.4 oz cheesecake Jell-O instant pudding mix
• ▢ 1 cup crushed pineapple, undrained
• ▢ 8 oz container whipped topping, e.g., Cool Whip
• ▢ 3 cups colored miniature marshmallows, divided
• ▢ 1/4 cup shredded sweetened coconut
• ▢ Two 15 oz cans fruit cocktail, drained
• ▢ 3 Peeps bunnies, pink, yellow, purple

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Instructions 

• In a large bowl, combine the pudding mix and undrained crushed pineapple. Mix well.
  
• Fold in the whipped topping until thoroughly combined.
  
• Add 2 1/2 cups of the miniature marshmallows, the coconut, and the drained fruit cocktail. Mix until everything is evenly distributed.
  
• Chill for at least 4 hours, but preferably overnight (8 hours or more).
  

Video

Notes

Storage for Easter Fluff : To keep Easter Fluff at its best, store it in an airtight container in the fridge and eat it within 2-3 days. After that, the texture and flavor will start to go downhill.

Dairy-Free Alternative: Easter Fluff can be made with Coco Whip instead of Cool Whip, providing a suitable substitution for those avoiding dairy.

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