Ingredients
Scale
- 1 (20 oz) can crushed pineapple, not drained
- 1 (3.4 oz) package instant vanilla pudding mix
- 1 cup miniature marshmallows
- 1/2 cup chopped pecans
- 1 (8 oz) tub whipped topping, thawed
- 1/2 cup shredded coconut (optional)
Instructions
- Combine Pineapple and Pudding: In a large bowl, stir together the crushed pineapple with its juice and the pudding mix until the pudding is fully dissolved.
- Add Marshmallows and Pecans: Gently fold in the marshmallows and chopped pecans, mixing until evenly distributed.
- Incorporate Whipped Topping: Fold in the whipped topping gently until the mixture is smooth and fluffy.
- Optional Coconut: If using, fold in the shredded coconut for an extra tropical flair.
- Chill: Refrigerate the salad for at least one hour to allow the flavors to blend and the texture to set properly.
- Prep Time: 10 minutes
- Cook Time: 1 hour