Easter Fruit Fluff Salad

Ingredients:

• 1 cup mini marshmallows
• 1 cup crushed pineapple, drained
• 1 cup mandarin oranges, drained
• 1/2 cup shredded coconut
• 1/2 cup maraschino cherries, halved
• 1 cup seedless grapes, halved
• 1/2 cup chopped pecans or walnuts (optional)
• 1 cup whipped topping or whipped cream
• 1/2 cup vanilla yogurt
• 1 tablespoon honey or powdered sugar (optional for sweetness)
• 1 teaspoon vanilla extract

Instructions:

Step 1: Prepare the Ingredients

1. Drain the crushed pineapple and mandarin oranges well to avoid excess moisture.
2. Halve the cherries and grapes for easier mixing and serving.
3. If using nuts, chop them into small pieces.

Step 2: Mix the Salad

1. In a large bowl, combine the mini marshmallows, crushed pineapple, mandarin oranges, shredded coconut, cherries, grapes, and nuts (if using).
2. In a separate bowl, mix the whipped topping, vanilla yogurt, honey (if using), and vanilla extract until well combined.
3. Pour the creamy mixture over the fruit and marshmallow mixture.
4. Gently fold everything together until evenly coated.

Step 3: Chill and Serve

1. Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld.
2. Before serving, give the salad a gentle stir.
3. Serve chilled and enjoy!

Tips:

• Use fresh fruits if possible for a brighter flavor.
• Substitute Greek yogurt for vanilla yogurt for a tangier taste.
• Add a dash of cinnamon or nutmeg for a hint of warmth.
• Top with additional whipped cream or a sprinkle of coconut before serving.

Storage:

• Store in an airtight container in the refrigerator for up to 2 days.
• Stir before serving if it has been sitting for a while.