Preparation:

1: Make the Cheesecake Fluff Base

1. In a large mixing bowl, beat the softened cream cheese using a hand mixer until smooth and creamy.
2. Add the powdered sugar and beat again until fully incorporated and fluffy.
3. Sprinkle the instant cheesecake pudding mix into the bowl and pour in the cold milk.
4. Beat on low speed for 2 minutes until the mixture thickens.

2: Fold in Whipped Topping

1. Gently fold in the whipped topping using a spatula until combined.
2. The mixture should be light, fluffy, and creamy.

3: Add Fruit & Marshmallows

1. Fold in the drained crushed pineapple, pastel mini marshmallows, and shredded coconut (if using).
2. Mix just until evenly distributed — avoid overmixing to keep the fluff airy.

4: Chill & Garnish

1. Transfer the mixture to a large serving bowl or trifle dish.
2. Cover and refrigerate for at least 1–2 hours to let the flavours blend and allow the fluff to firm up.
3. Just before serving, garnish with bunny marshmallows, Easter sprinkles, mini eggs, or Peeps for extra festive flair.