A Light, Fruity Cloud of Spring Flavors
Why This Salad is Perfect for Easter
Pastel-colored – as festive as dyed eggs
Tropical sweetness with juicy pineapple
Creamy yet light – no heavy mayo
5-minute prep for stress-free entertaining
Ingredients
Main Components
1 (20 oz) can crushed pineapple (drained)
1 (11 oz) can mandarin oranges (drained)
1 cup mini marshmallows
1 cup cottage cheese (small curd)
1 (8 oz) tub whipped topping (thawed)
Optional Add-Ins
½ cup shredded coconut
½ cup maraschino cherries (halved)
¼ cup chopped pecans
Step-by-Step Instructions
1. Mix the Magic
- In large bowl, combine drained pineapple, oranges, and marshmallows.
- Fold in cottage cheese gently.
- Add whipped topping and stir until fully incorporated.
2. Chill & Serve
- Refrigerate at least 2 hours (overnight is ideal).
- Garnish with additional fruit or nuts if desired.
Pro Tips
Citrus boost: Add 1 tsp orange zest
Color pop: Use pastel-colored marshmallows
Texture twist: Toast the coconut first
Serving Suggestions
Serve in egg-shaped bowls for Easter brunch
Pair with mimosa or lemonade
Garnish with edible flowers for spring elegance
“Tastes like sunshine and springtime in every spoonful!” 
Storage: Keeps covered in fridge for 3 days. Stir before serving if separated.