Easter Fluff Delight (Print Version)
# Ingredients:
→ Base
01 -
3.4 ounces of instant vanilla pudding mix, dry
02 -
8 ounces of whipped topping
→ Fruits
03 -
1 cup drained mandarin oranges
04 -
1 ½ cups of well-drained crushed pineapple
→ Add-ins
05 -
½ cup of shredded coconut (optional)
06 -
1 cup of pastel-colored mini marshmallows
07 -
½ cup of finely chopped pecans or walnuts (optional)
→ Garnish
08 -
½ cup of pastel Easter M&M's or sprinkles
09 -
1 cup of pastel mini marshmallows
10 -
½ cup of sweetened coconut flakes
# Instructions:
01 -
Grab a large bowl and mix the vanilla pudding powder with the whipped topping. Stir until it's smooth and evenly blended.
02 -
Carefully fold in the mandarin orange slices and the crushed pineapple. Make sure both have been drained well to avoid extra moisture.
03 -
If you're using it, toss in the shredded coconut. Add the pastel mini marshmallows next and stir everything gently so it mixes well.
04 -
If you'd like, fold in the chopped walnuts or pecans. They add a crunchy texture that balances things out.
05 -
Pop the bowl in the fridge, covered, and let it chill for about an hour. This gives the flavors time to mix nicely and helps thicken the pudding base.
06 -
Right before serving, top it off with the coconut flakes, pastel-colored sprinkles, or some Easter M&M's. Serve cold and enjoy!