Description
This Easter Marshmallow Fluff is a light and creamy no-bake dessert packed with pastel marshmallows, crushed cookies, and chocolate candies. Perfect for Easter brunch, potlucks, and spring gatherings, this easy-to-make treat is colorful, festive, and irresistibly delicious!
Ingredients
- 1 (8 oz) tub whipped topping (Cool Whip), thawed
- 1 (3.4 oz) box instant vanilla or white chocolate pudding mix
- 1 cup cold milk
- Few drops pastel food coloring (pink, yellow, blue, or purple – optional)
- 1½ cups mini marshmallows (pastel-colored if available)
- 1 cup crushed vanilla wafers or graham crackers
- ½ cup shredded coconut (optional)
- ½ cup pastel M&Ms or mini chocolate eggs
- ½ cup diced pineapple (optional)
Instructions
- Prepare the Pudding Mixture: Whisk together pudding mix and cold milk in a large bowl until thickened (about 2 minutes). Add pastel food coloring if desired.
- Fold in the Whipped Topping: Gently fold in the thawed whipped topping until fluffy and well combined.
- Mix in Add-Ins: Stir in mini marshmallows, crushed cookies, shredded coconut, pastel M&Ms or chocolate eggs, and diced pineapple (if using).
- Chill and Serve: Refrigerate for at least 1 hour to let the flavors meld. Garnish with extra marshmallows, sprinkles, or whipped cream before serving
Notes
- Storage: Keep in an airtight container in the fridge for up to 3 days. Freezing is not recommended.
- Make-Ahead Tip: Can be prepared up to 2 days in advance and stored in the refrigerator.
- Customization Ideas: Swap mix-ins with your favorite candies, fruits, or cookies.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: No-Bake
- Cuisine: American
