Fluffy Marshmallow Fruit Salad

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This easy to make Fluffy Marshmallow Fruit Salad can be prepared and refrigerated up to 36 hours before your festivities. Fold, Serve, and Enjoy this fluffy amazingness!

Prep Time15

Total Time15

Cuisine: American

Servings: servings

Calories: 391kcal

Author: Maggie Unzueta

Ingredients

2 cans Fruit Cocktail - Drained
1 ½ cups Pastel Colored Mini-Marshmallows
½ cup Toasted - Wide Sliced Dried Coconut + more for decorating
½ cup Toasted - Sliced Almonds + more for decorating
2 cups Heavy Whipping Cream
1 ¼ cup Powdered Sugar
1 teaspoon Almond Extract

Instructions

In large bowl place heavy whipping cream and whip on Med-High until thickened.
Add Almond Extract and ½ of Powdered Sugar and continue whipping for 1 - 2 minutes.
Add rest of Powdered Sugar and whip until ripples form in whipped cream (1-2 minutes).
Careful to not over whip. If your whipped cream starts to break from over whipping add a bit more cream and beat again until smooth.
Fold in Fruit Cocktail, Marshmallows, Toasted Coconut and Toasted Almonds until incorporated.
Top with toasted coconut and almonds for color and serve.

Notes

Can be prepared and refrigerated up to 36 hours before your festivities.

You can add toasted coconut chips and whipped cream.

Refrigerate this Easter dessert until ready to eat.

Nutrition