Description
A delightful and creamy dessert salad perfect for Easter celebrations, combining the sweetness of marshmallows, pineapple, and coconut.
Ingredients
Scale
- 1 box vanilla pudding mix (Jell-O brand)
- 1 1/4 cups pineapple (crushed and well-drained)
- 8 oz whipped topping (Cool Whip)
- 8 oz marshmallows
- 1 cup coconut
- 1/2 cup nuts (chopped into 1/4-inch pieces)
- 1/4 cup shredded carrots
Instructions
- Pour the vanilla pudding mix into a large mixing bowl.
- Add the well-drained crushed pineapple and stir vigorously for about 1-2 minutes until the pudding mix is fully incorporated.
- Add the whipped topping to the pudding mixture and gently fold it in using a spatula.
- Fold in the marshmallows, coconut, chopped nuts, and shredded carrots in that order.
- Transfer the salad to a serving bowl or individual cups and refrigerate for at least 2 hours.
- Just before serving, sprinkle a little extra coconut on top for a festive presentation.
Notes
- Ensure the pineapple is well-drained to avoid excess liquid in the salad.
- Adding marshmallows last prevents them from breaking down too much.
- Refrigerating allows the flavors to meld together nicely.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilled
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 200
- Sugar: 20g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg