Recipes and Cooking Marshmallow Easter Fluff Be the first to rate & review! 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on February 11, 2022 Print Rate It Share Share Tweet Pin Email Start To Finish Time: 25 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 4-serving-size package instant pistachio pudding mix 1 8 ounce can crushed pineapple, undrained 1 ½ cup heavy cream ½ cup powdered sugar 1 ½ cup pastel-colored tiny marshmallows 1 11 ounce can mandarin oranges, drained 1 cup frozen dark sweet cherries, thawed and halved Green-tinted coconut (optional)* Rabbit-shaped marshmallows (Peeps®) White Chocolate Dessert Cups (optional) White Chocolate Dessert Cups 6 wooden popsicle sticks 8 ounce white baking chocolate, chopped 2 teaspoon shortening Directions 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. White Chocolate Dessert Cups 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. 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. Matthew Clark *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. Rate it Print Nutrition Facts (per serving) 297 Calories 16g Fat 36g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 297 % Daily Value * Total Fat 16g 21% Saturated Fat 10g 50% Cholesterol 51mg 17% Sodium 202mg 9% Total Carbohydrate 36g 13% Total Sugars 31g Protein 2g Vitamin C 12.2mg 61% Calcium 33mg 3% Iron 0.2mg 1% Potassium 110mg 2% Fatty acids, total trans 1g Folate, total 3mcg Vitamin B-12 0.1mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.