Description
A light and creamy Easter Cheesecake Fruit Fluff combining cream cheese, instant cheesecake pudding, and whipped topping with tropical fruits, mini marshmallows, and shredded coconut. Perfectly chilled and garnished with festive candies, this no-bake dessert salad is ideal for holiday potlucks and family gatherings.
Ingredients
Scale
Cheesecake Base
- 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 and Mix-ins
- 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 (Optional)
- Pastel-colored mini marshmallows or Easter candies
Instructions
- Prepare Cream Cheese Mixture: In a large mixing bowl, beat the softened cream cheese until smooth to ensure a creamy base without lumps.
- Add Pudding Mix and Milk: Incorporate the instant cheesecake pudding mix and cold milk, beating until the mixture thickens, about 1 to 2 minutes. This creates the signature cheesecake flavor and texture.
- Fold in Whipped Topping: Gently fold in the thawed whipped topping until fully combined for a light and airy consistency.
- Add Fruits and Marshmallows: Fold in the drained crushed pineapple, mandarin oranges, mini marshmallows, and shredded coconut carefully to distribute evenly without deflating the mixture.
- Chill: Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld and the fluff to set.
- Garnish and Serve: Just before serving, garnish with pastel-colored mini marshmallows or Easter candies if desired, adding a festive touch.
Notes
- You can substitute other fruits like sliced strawberries or halved grapes for variety.
- For a tangier twist, add a splash of lemon juice to brighten flavors.
- This dish is best served chilled and should be eaten the same day for optimal texture and freshness.
