This Easter Marshmallow Fluff is a light, fluffy, and festive dessert perfect for spring gatherings, Easter brunches, or potlucks! It’s a no-bake treat with a sweet vanilla base, pastel marshmallows, crunchy cookies, and chocolatey goodness. The playful colors and creamy texture make it a fun, kid-friendly treat that everyone will love!

Ingredients:

The Fluff Base:

1 (8 oz) tub whipped topping (Cool Whip), thawed
1 (3.4 oz) box instant vanilla or white chocolate pudding mix
1 cup cold milk
Few drops pastel food coloring (pink, yellow, blue, or purple – optional)

The Mix-Ins:

1 ½ cups mini marshmallows (pastel-colored if available!)
1 cup crushed vanilla wafers or graham crackers
½ cup shredded coconut (optional, for texture & tropical flavor!)
½ cup pastel M&Ms or mini chocolate eggs
½ cup diced pineapple (optional, for a fruity twist!)

For Garnish (Optional):

Extra mini marshmallows
Easter sprinkles 🐣
Whipped cream dollops
Bunny Peeps or chocolate eggs

Preparation:

1: Make the Pudding Mixture

In a large mixing bowl, whisk together pudding mix and cold milk until it thickens (about 2 minutes).
Add a few drops of pastel food coloring for an Easter-themed touch (optional).
Let the mixture sit for a minute while you prepare the other ingredients.

2: Fold in the Whipped Topping

Gently fold in the whipped topping until the mixture becomes light, fluffy, and well combined.

3: Add the Mix-Ins

Stir in mini marshmallows, crushed vanilla wafers or graham crackers, shredded coconut, pastel M&Ms or mini chocolate eggs, and diced pineapple (if using).
Mix until everything is evenly combined.

4: Chill & Serve

Transfer the mixture to a serving bowl and refrigerate for at least 1 hour to allow the flavors to blend.
Before serving, garnish with extra marshmallows, sprinkles, whipped cream, and Bunny Peeps or chocolate eggs for an adorable Easter presentation!

Cooking Notes:

For a firmer texture, chill for at least 2 hours before serving.
Dairy-Free Option: Use dairy-free whipped topping and pudding mix with almond or coconut milk.
For a crunchier texture, add the crushed cookies right before serving to keep them crisp.

Serving Suggestions:

Serve in individual dessert cups for a cute and easy-to-serve treat!
Use as a dip for vanilla wafers, graham crackers, or fresh fruit.
Pair with hot cocoa or Easter punch for a festive dessert spread!

Tips for the Best Easter Marshmallow Fluff:

Use pastel-colored marshmallows for the best Easter-themed look! 🌸🐰
Let it chill before serving to enhance the flavors and thicken the fluff.
Gently fold in mix-ins to keep the dessert light and fluffy.

Prep Time:

10 minutes

Chilling Time:

1 hour

Total Time:

1 hour 10 minutes

Nutritional Information (Per Serving – Approximate):

Calories: 250
Protein: 3g
Sugar: 22g
Sodium: 160mg

FAQs:

Q: Can I make Easter Marshmallow Fluff ahead of time?

A: Yes! You can make it up to 2 days in advance and store it in the refrigerator.

Q: Can I freeze this fluff?

A: Freezing is not recommended, as it may alter the creamy texture.

Q: What can I use instead of Cool Whip?

A: You can whip 1 cup of heavy cream with 2 tbsp powdered sugar until stiff peaks form as a homemade substitute.

Q: How long does marshmallow fluff last?

A: Store in an airtight container in the refrigerator for up to 3 days.

Conclusion:

This Easter Marshmallow Fluff is sweet, fluffy, and bursting with pastel colors, making it the perfect dessert for springtime celebrations! Whether you’re serving it at an Easter brunch, a family potluck, or as a fun snack for kids, this no-bake treat is easy to make, festive, and absolutely delicious! Try it today and bring a little extra sweetness to your Easter table! 🐣🌸✨

Easter Marshmallow Fluff – A Sweet & Creamy No-Bake Dessert

Author: Imili Johnson
Total Time: 1 hour 10 minutes

Print Recipe

Ingredients

Scale