Ingredients
- 3.4 ounce box instant vanilla pudding mix
- 20 ounce can crushed pineapple do not drain
- 8 ounce tub Cool Whip
- 21 ounce can cherry pie filling
- 4 cups mini marshmallows
- 1 ½ cups shredded coconut
Instructions
- In a large mixing bowl, combine together the instant vanilla pudding powder and crushed pineapple with the juice. Mix it together until fully incorporated and the mixture has thickened.
- Add the Cool Whip and fold it together with a rubber spatula.
- Add the cherry pie filling, shredded coconut, and mini marshmallows to the bowl and fold together until evenly mixed.
- Place the bowl in the refrigerator for 2-4 hours to chill and the cream to thicken.
- When ready to serve, top with additional nuts and cherries if desired. Enjoy!
Notes
- Chilling the salad before serving gives it time to incorporate all of the flavors into each bite. The marshmallows will soften and the cream will become thicker and creamier.
- Make sure to keep the pineapple juice and mix it in with the pudding mix. There is no need to drain it and will result in a much more flavorful salad.
- You can opt for a light/low fat Cool Whip or make your own whipped topping if desired. It will still work in this recipe.
- You can also use a sugar free and fat free version instant pudding mix. Try another flavor like cheesecake pudding to make a cherry cheesecake fluff!
- Want a more loaded salad and added texture? You can add some fresh fruit slices like cherries or even try using a can of pineapple tidbits instead.