Easter Fruit Fluff Salad

Serves 6–8

INGREDIENTS:

1 (8 oz) container whipped topping (like Cool Whip), thawed

1 (15 oz) can crushed pineapple , drained

1 (11 oz) can mandarin oranges , drained

1 cup mini marshmallows

1 cup shredded coconut (sweetened or unsweetened, optional)

1 medium apple , diced (Granny Smith works well for a tart contrast)

1 cup seedless green or red grapes , halved

1/2 cup chopped pecans or walnuts (optional, for crunch)

1 (8 oz) container vanilla Greek yogurt (or regular yogurt for a lighter option)

DIRECTIONS:

Step 1: Prep the Ingredients

Drain the canned pineapple and mandarin oranges thoroughly to prevent excess liquid from thinning the salad.

Dice the apple into small, bite-sized pieces. Toss the apple with a squeeze of lemon juice to prevent browning.

Halve the grapes and chop any larger fruits into smaller pieces for even distribution.

Step 2: Combine the Ingredients

In a large mixing bowl, fold together the whipped topping and vanilla yogurt until smooth and creamy …