Ingredients
- 3.4 ounce box instant lemon pudding mix
- 20 ounce can pineapple tidbits or chunks with juice
- 8 ounce tub Cool Whip
- 15 ounce can mandarin oranges drained well
- 3 kiwis peeled and diced
- 1 ½ cup fresh strawberries sliced
- 1 cup fresh blueberries
- 1 ½ cup shredded coconut
- 4 cups mini marshmallows
Instructions
- In a large mixing bowl, pour in the juice from the canned pineapple tidbits. Set the pineapple aside to add in later.
- Mix the lemon pudding powder in with the pineapple juice until the pudding thickens.
- Fold in the Cool Whip with a rubber spatula. Do not whisk it or over-mix it because you want it to stay fluffy.
- Add in the pineapple pieces, mandarin oranges, kiwi, mango, strawberries, blueberries, coconut shreds, and mini marshmallows. Mix it all together until fully coated in the pudding and cream mixture.
- Place in the refrigerator for 2 hours to chill. This will allow the cream to thicken and the flavors to intensify. When ready to serve, give it another mix and then scoop into bowls.
Notes
I do not recommend skipping the chilling process. It really helps make the salad more flavorful and also softens the marshmallows.
A light or low fat Cool Whip will work in this recipe. You can also opt for a homemade whipped topping.
Sugar free and fat free instant pudding mixes will also work in this recipe. Instead of lemon flavor, you can try vanilla or cheesecake.