Description
Okay, hear me out before you roll your eyes at “fluff salad.” This isn’t some weird Jell-O monstrosity from the 1970s — it’s actually a brilliant dessert-slash-side-dish that hits all the right notes. Picture this: fluffy marshmallows, chunks of fresh fruit, and creamy goodness all mixed together in a rainbow of spring colors that screams “Easter brunch done right.” The kids think it’s candy disguised as salad (and honestly, they’re not wrong), while the adults secretly love the nostalgic vibes and how ridiculously easy it is to make. Plus, it looks like edible confetti, which automatically makes any gathering 47% more fun.
Ingredients
The Fluffy Base:
- 1 cup heavy whipping cream
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups mini marshmallows
The Rainbow Fruit Mix:
- 1 cup fresh strawberries, hulled and diced (red)
- 1 cup fresh pineapple chunks (yellow)
- 1 cup green grapes, halved (green)
- 1 cup mandarin orange segments, drained (orange)
- 1/2 cup maraschino cherries, halved (more red)
The Magic Dust:
- Extra powdered sugar for dusting
- Optional: coconut flakes for extra texture
Pro Additions (If You’re Feeling Extra):
- 1/2 cup chopped pecans or walnuts
- 1/4 cup shredded coconut
- A few drops of food coloring for the base (pastel vibes)
Instructions
Beat heavy cream until soft peaks form — don’t overdo it, we want fluffy not butter.
In another bowl, beat softened cream cheese until smooth and dreamy.
Gradually add powdered sugar and vanilla to the cream cheese, beating until combined.
Gently fold the whipped cream into the cream cheese mixture. This is your cloud base.
Wash and chop all your fruit into bite-sized pieces — aim for roughly the same size as your marshmallows.
Pat everything dry with paper towels (soggy fruit = sad fluff).
If using canned fruit, drain it really well. Like, really really well.
Fold the mini marshmallows into your creamy base — they’ll soften slightly and it’s perfect.
Gently fold in all the fruit, being careful not to crush anything.
Taste and adjust — need more sweet? Add a bit more powdered sugar.
Cover and refrigerate for at least 2 hours, but overnight is even better.
The flavors meld and the marshmallows get perfectly chewy-soft.
Right before serving, dust the top with powdered sugar for that snowy effect.
Scoop into bowls or serve family-style in a pretty dish.
Watch kids’ faces light up when they realize it’s basically acceptable candy.
Prepare for requests for the recipe.
Notes
Perfect for Easter brunch alongside quiche and fresh pastries.
Great at potluck dinners — it’s always the first thing to disappear.
Serve in individual cups for parties — looks super fancy.
Pairs surprisingly well with ham dinner as a sweet counterpoint.
- Prep Time: 15 minutes
Nutrition
- Calories: ~180 kcal