Description
A light and fluffy Easter Fluff Salad made with canned fruit cocktail, mini marshmallows, and a creamy mix of whipped topping and cottage cheese.
Ingredients
Scale
- 1 can (15 oz) fruit cocktail, drained
- 1 cup mini marshmallows
- 1 cup whipped topping (like Cool Whip)
- 1 cup cottage cheese
- 1/2 cup shredded coconut (optional)
- 1/2 cup chopped nuts (walnuts or pecans) (optional)
- Maraschino cherries or halved strawberries (optional)
- Sprinkle of cinnamon or nutmeg (optional)
Instructions
- Prepare your workspace and ingredients.
- Drain the fruit cocktail very well.
- Add the drained fruit to a large mixing bowl.
- Add the mini marshmallows, whipped topping, and cottage cheese.
- Toss in shredded coconut and chopped nuts if using.
- Add the vanilla extract.
- Gently fold everything together until combined.
- Taste and adjust (optional).
- Cover and chill for at least 1 hour.
- Serve cold, straight from the bowl or scooped into individual dishes.
Notes
For a smoother appearance, press plastic wrap over the top before chilling. For a lighter version, use low-fat cottage cheese and reduced-fat whipped topping.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg
Keywords: Easter Fluff Salad, dessert, easy recipe, fluff salad, marshmallows, fruit salad