In our book, it's not a holiday meal without a side of fluff. Whether you call it pineapple fluff, marshmallow fluff, or fluff salad, this one was created to be an Easter fluff recipe (bunnies and pastels equal Easter, right?) you'll make every year.

Source: Better Homes and Gardens
Advertisement

Marshmallow Easter Fluff

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For fluff, in a medium bowl stir together pudding mix and pineapple. In a large bowl beat the cream and powdered sugar with a mixer on medium until stiff peaks form. Fold in pudding mixture, marshmallows, oranges, and cherries. Transfer fluff to a large serving bowl and, if desired, top with green-tinted coconut and rabbit-shaped marshmallows. Or, spoon some of the fluff into White Chocolate Dessert Cups. Sprinkle with green-tinted coconut and add a rabbit-shaped marshmallow to each, if desired.

    Advertisement

*Green-tinted Coconut

Place 1 1/2 cups coconut in a resealable plastic bag. Add a few drops green food coloring. Seal bag and knead to color the coconut.

Nutrition Facts (Marshmallow Easter Fluff)

297 calories; 16 g total fat; 10 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 51 mg cholesterol; 202 mg sodium. 110 mg potassium; 36 g carbohydrates; 1 g fiber; 31 g sugar; 2 g protein; 1 g trans fatty acid; 984 IU vitamin a; 12 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 3 mcg folate; 0 mcg vitamin b12; 33 mg calcium; 0 mg iron;

White Chocolate Dessert Cups

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Fill six 2 1/2-inch muffin cups 3/4-full with water. Lay a wooden popsicle stick in each at an angle. Freeze until firm.

    Advertisement
  • In a medium microwave-safe bowl combine the white chocolate and shortening. Microwave on 100% power (high) for 2 minutes or until melted and smooth, stirring once.

  • Line a tray with parchment paper. For each cup remove a frozen disc from a muffin cup using the pop stick as a handle (keep remaining ice in the freezer until needed). Dip into the white chocolate, making sure the chocolate does not go above the top edge of the ice disc. Dip 4 to 5 times to coat well. Place on parchment-lined tray. Let stand about 1 minute or until chocolate is firm. Lift ice from white chocolate. Repeat with remaining ice discs. If needed, use a clean paper towel to gently absorb any water that may have collected in the cups. Keep white chocolate cups in the refrigerator until ready to use.

Reviews