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.

Gently stir in the drained pineapple, mandarin oranges, mini marshmallows, shredded coconut, diced apple, and halved grapes.

If using nuts, fold them in at this stage for added texture.

Step 3: Chill and Serve

Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.

Give the salad a gentle stir before serving. Garnish with additional shredded coconut or a sprinkle of nuts if desired.