Description
This Easter Cheesecake Fruit Fluff is a delightful and easy-to-make dessert that’s perfect for any springtime celebration. Creamy and light, this no-bake treat is filled with tropical flavors and sweet marshmallows, making it a crowd-pleaser for all ages.
Ingredients
Scale
Cheesecake Fluff:
- 1 (8-ounce) package cream cheese, softened
- 1 (3.4-ounce) box instant cheesecake pudding mix
- 1 cup cold milk
- 1 (8-ounce) tub whipped topping, thawed
Fruit Mixture:
- 1 (20-ounce) can crushed pineapple, drained
- 1 (15-ounce) can mandarin oranges, drained
- 1 1/2 cups mini marshmallows
- 1 cup sweetened shredded coconut
Garnish:
- pastel-colored mini marshmallows or Easter candies for garnish (optional)
Instructions
- Cheesecake Fluff: In a large mixing bowl, beat the softened cream cheese until smooth. Add the pudding mix and cold milk, and beat until thickened, about 1–2 minutes.
- Gently fold in the whipped topping until well combined.
- Fruit Mixture: Add the drained pineapple, mandarin oranges, mini marshmallows, and shredded coconut, and fold gently until everything is evenly mixed.
- Cover and chill for at least 1 hour before serving. Garnish with pastel marshmallows or Easter candies just before serving, if desired.
Notes
- You can substitute other fruits like sliced strawberries or halved grapes.
- For a tangier twist, add a splash of lemon juice.
- This dish is best served chilled and eaten the same day for optimal texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 28g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
