Description
A creamy, fruity dessert salad packed with pineapple, coconut, and whipped topping—perfect for summer picnics, potlucks, or a light tropical treat.
Ingredients
Scale
- 1 can (20 oz) crushed pineapple, undrained
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 cup mini marshmallows
- 1/2 cup shredded sweetened coconut
- 1/2 cup chopped pecans or walnuts (optional)
- 1 container (8 oz) whipped topping (e.g., Cool Whip), thawed
- 1/2 cup sour cream
- 1/4 cup maraschino cherries, halved (optional, for garnish)
Instructions
- In a large bowl, combine the entire can of crushed pineapple (with juice) and the instant vanilla pudding mix. Stir until thickened and well blended.
- Add sour cream and mix until smooth.
- Fold in whipped topping until fully incorporated.
- Stir in mini marshmallows, shredded coconut, and chopped nuts (if using).
- Cover and refrigerate for at least 1 hour to allow flavors to blend and the salad to firm up.
- Garnish with maraschino cherries before serving, if desired.
Notes
- Chill overnight for even better flavor and texture.
- Can be made up to 2 days in advance and stored in the refrigerator.
- For a tropical twist, add diced mango or mandarin oranges.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Dessert, Salad
- Method: Mixing, Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg