Ingredient Quantity
Crushed pineapple (with juice) 1 (20-ounce) can
Instant vanilla pudding mix 1 (3.4-ounce) box
Frozen whipped topping, thawed 1 (8-ounce) tub
Mini marshmallows 2 cups
Shredded sweetened coconut 1 cup
Directions
1. Make the base
In a large bowl, mix the crushed pineapple (with juice) and dry pudding mix. Stir until fully dissolved and slightly thickened.
2. Add the fluff
Gently fold in the whipped topping. Mix slowly to keep the texture light and airy.
3. Stir in mix-ins
Add the mini marshmallows and shredded coconut. Stir until evenly combined.
4. Chill
Cover and refrigerate for at least 1 hour to let the flavors blend and the marshmallows soften.
5. Serve
Give the salad a quick stir before serving in bowls or clear cups for a nice presentation.
Storage & Meal Prep
Leftovers: Store covered in the refrigerator for up to 3 days.
Grab-and-Go: Portion into individual containers for an easy, sunny treat in your lunchbox throughout the week.
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