Ingredients
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▢1 package Instant Vanilla Pudding 3.4 ounces
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▢20 ounces Crushed Pineapple don't drain
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▢2 cups Mini Marshmallows
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▢1 cup Sweetened Coconut Flakes
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▢1/2 cup Chopped Pecans
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▢1 cup Heavy Cream
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▢1/2 cup Powdered Sugar
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cinnamon and nutmeg to taste
Instructions
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Pour the instant vanilla pudding and crushed pineapple (with the juice) into a large bowl and mix together.
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Add the mini marshmallows, coconut flakes, and pecans, and spices to the mixture and stir to combine.
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Pour the whipping cream and powdered sugar into the bowl of a stand mixer fitted with the whisk attachment or use a handheld mixer and beat it on medium speed until stiff ribbon-like peaks begin to form.
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Fold the whipped cream into the fluff mixture and chill for 2 hours before serving (this is optional, but will allow the salad to firm up).
Notes
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To prepare this salad even quicker you can use Cool Whip instead of preparing the whipped cream in the recipe. Omit the powdered sugar and fold the Cool Whip directly into the mixture.
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To allow the salad to firm up and have a nice chilled taste allow it to chill in the fridge for 4 hours before serving. This is optional, but it really sets up the recipe nicely. If some of the juice separates from the fluff use a spatula to fold it back into the mixture.
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When folding the whipped topping into the fluff use a spatula so it doesn’t fall and stays fluffy.
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Do not drain the juice from the crushed pineapple. That will help add. to the texture of the salad and keep it from being too dry.
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If you don’t like pecan or prefer not to use shredded coconut you can leave either of those two ingredients out. You may want to add some additional marshmallows to keep the bulk of the salad.