Festive Easter Fluff Salad (Print Version)
# Ingredients:
01 -
8 oz tub whipped topping, thawed
02 -
3.4 oz box instant vanilla pudding mix
03 -
1 cup cold milk
04 -
2 cups pastel mini marshmallows
05 -
1 cup assorted pastel candy eggs or jelly beans
# Instructions:
01 -
Whisk together the cold milk and instant vanilla pudding mix in a large mixing bowl until fully combined and slightly thickened, about 2 minutes.
02 -
Gently fold in the thawed whipped topping until smooth and creamy.
03 -
Add the mini marshmallows and stir until evenly combined.
04 -
Spoon the mixture into a serving dish or trifle bowl and generously sprinkle the top with pastel candy eggs or jelly beans.
05 -
Cover and refrigerate for at least 1 hour to allow the flavors to blend and the texture to firm up.
# Notes:
01 -
Garnish each portion with a few extra candy eggs for a festive touch.