Ingredients
- 20 oz crushed pineapple, undrained
- 2 (3.4 oz) instant coconut cream pie pudding mixes
- 1 cup sour cream
- 8 oz whipped topping, thawed
- 1 cup mini marshmallows
- 1/2 cup pecans, chopped
Instructions
- In a large bowl, add the crushed pineapple (with juice) and whisk in the instant coconut cream pudding mixes and sour cream until the mixture thickens.
- Fold in the whipped topping to give the salad a light and fluffy texture.
- Gently fold in the mini marshmallows and chopped pecans.
- Cover the bowl and chill the salad in the refrigerator until ready to serve.
Notes
- For a more tropical twist, try adding shredded coconut or maraschino cherries.
- This dessert salad can be made ahead of time and stored in the fridge for up to 3 days.
- For a nut-free version, simply omit the pecans.
- Prep Time: 10 minutes
- Cook Time: undefined
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 151 kcal
