Description
A vibrant, creamy side dish filled with mini marshmallows, mandarin oranges, and crushed pineapple, perfect for Easter brunch.
Ingredients
Scale
- 1 cup mini marshmallows
- 1 cup whipped topping (like Cool Whip)
- 1 can (8 oz) crushed pineapple, drained
- 1 cup mandarin oranges, drained
- 1/2 cup shredded coconut
- 1/2 cup chopped nuts (optional)
- 1/4 cup maraschino cherries, for garnish
Instructions
- Combine the mini marshmallows, whipped topping, crushed pineapple, mandarin oranges, and shredded coconut in a large mixing bowl. If using, add chopped nuts.
- Fold the mixture gently to ensure it remains fluffy.
- Transfer the salad to a serving dish.
- Chill in the refrigerator for at least one hour to allow flavors to meld.
- Garnish with maraschino cherries just before serving.
Notes
Make-ahead and chill for enhanced flavors. Consider fresh fruits or plant-based whipped topping for variations.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 23g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Easter, Fluff Salad, Dessert Salad, Spring, Marshmallow Salad