Tropical Pineapple Marshmallow Salad
A bright and refreshing dish that combines sweet pineapple, fluffy marshmallows, and creamy whipped topping, perfect for summer gatherings.
Ingredients
Main Ingredients
- 20 ounces crushed pineapple, undrained
- 3.4 ounces instant vanilla pudding
- 8 ounces tub whipped topping, thawed
- 1 1/2 teaspoons rum extract
- 2 1/2 cups mini marshmallows
- 1 1/4 cups sweetened coconut flakes
- 1/2 cup chopped walnuts
Instructions
Preparation
- In a large bowl, combine the crushed pineapple and instant vanilla pudding. Stir until well mixed.
- Fold in the whipped topping, rum extract, mini marshmallows, coconut flakes, and chopped walnuts until combined.
- Chill in the refrigerator for at least one hour before serving.
Notes
You can serve this salad as a side dish or dessert. Garnish with extra coconut flakes or pieces of pineapple for presentation. Store leftovers in an airtight container in the refrigerator for up to 2–3 days. Best if stirred before serving again.