Easter Bunny Fruit Fluff: The Ultimate Creamy Easter Dessert Everyone Loves
Discover how to make Easter Bunny Fruit Fluff, a creamy, pastel-colored Easter dessert packed with pineapple, marshmallows, and fruit. Easy, fluffy, and perfect for spring gatherings.ezstandalone.cmd.push(function { ezstandalone.showAds(160); });
Ingredients
Scale
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 (20 oz) can crushed pineapple (do NOT drain)
- 1/2 cup sour cream
- 1 (8 oz) container whipped topping (thawed)
- 2 cups pastel mini marshmallows or bunny marshmallows
- 1 cup mandarin orange segments, very well drained and patted dry
- 1/2 cup maraschino cherries, drained extremely well and halved
- 1/2 cup sweetened shredded coconut
- Pink, yellow, and green food coloring
- Extra marshmallows for topping
- Mandarin segments for garnish
- Easter candy eggs
- Bunny candy toppers
Instructions
- Marshmallows
- Coconut
- Mandarin oranges
- Cherries
Notes
Do not drain the pineapple. The juice is needed to activate the pudding mix.
Always dry fruit thoroughly. Excess liquid is the main cause of runny fluff.
For extra thickness, add 23 tablespoons softened cream cheese when mixing in the sour cream.
Chill longer for firmer texture. Overnight chilling creates a more stable structure.
Do not freeze. Freezing changes the texture of the whipped topping.
Store covered in the refrigerator for up to 3 days. Stir gently before serving if needed.