This pineapple fluff salad recipe combines creamy whipped topping, crushed pineapples, pecans and coconut with marshmallows for the perfect dessert or side.
6.8ouncesinstant vanilla pudding mix2 boxes of 3.4oz size
40ouncescans crushed pineapple in juicedo NOT drain the juice (2 cans of 20 oz size)
8ouncesCool Whip
10ouncesmini marshmallows
1 ½cupsshredded coconutplus more for topping
1cupchopped pecansplus more for topping
Instructions
In a large mixing bowl, mix together the pudding mix with the pineapple and the juice until it thickens. Make sure there are no more streaks of powder.
Fold in the whipped topping until combined, making sure not to over mix.
Add the mini marshmallows, coconut shreds, and chopped nuts to the bowl and fold to combine.
Place in the refrigerator for 2-4 hours for the marshmallows to soften and the flavors to blend together.
When ready to serve, garnish with more toppings and serve chilled. Enjoy!
Notes
Be sure not to drain the juice from the pineapples. It will be used to thicken the pudding mix. Store leftovers in an airtight container in the refrigerator for up to 3 days.