Description
A light, creamy, and colorful fruit salad made with vanilla pudding and pastel marshmallows, perfect for Easter celebrations.
Ingredients
1 (8-ounce) container whipped topping, thawed
1 (3.4-ounce) box instant vanilla pudding mix
1 ½ cups crushed pineapple, with juice
1 cup pastel mini marshmallows
1 cup mandarin oranges, drained
Instructions
Step 1: Mix the crushed pineapple (with its juice) and the dry vanilla pudding mix in a large bowl until the powder is fully dissolved.
Step 2: Fold in the thawed whipped topping gently using a spatula until no white streaks remain.
Step 3: Add the pastel marshmallows and the drained mandarin oranges, folding them in carefully to avoid crushing the fruit.
Step 4: Cover and refrigerate for at least 2 hours to allow the salad to set and the marshmallows to soften.
Notes
Ensure the whipped topping is completely thawed for a smooth texture. Do not drain the pineapple; the juice is needed to activate the pudding mix.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 185 kcal
- Sugar: 29g
- Sodium: 215mg
- Fat: 6g
- Saturated Fat: 5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
