Easter Fruit Fluff Salad
2 cups fruit-flavored mini marshmallows
1 cup pineapple chunks, drained
1 cup mandarin orange segments, drained
½ cup shredded coconut
1 cup whipped topping (or whipped cream)
½ cup sour cream or Greek yogurt
¼ cup chopped pecans (optional)
Directions:
In a large mixing bowl, combine the marshmallows, pineapple chunks, mandarin oranges, and shredded coconut.
In a separate bowl, mix the whipped topping with the sour cream (or Greek yogurt) until smooth.
Gently fold the creamy mixture into the fruit and marshmallow mixture until evenly coated.
Cover and chill for at least 1 hour before serving to allow the flavors to blend.
Sprinkle chopped pecans on top before serving, if desired.
