Cool, creamy, and irresistibly tropical. This no-bake dessert salad blends sweet pineapple, coconut pudding, fluffy whipped topping, and a hint of crunch. Perfect for potlucks, BBQs, or whenever you need a sunshiney crowd-pleaser!
🛒 Ingredients
1 can (20 oz) crushed pineapple with juice
2 boxes (3.4 oz each) instant coconut cream pudding mix
1 cup sour cream
1 tub (8 oz) whipped topping, thawed
1 cup mini marshmallows
½ cup chopped pecans (or use toasted coconut for a nut-free version)
👩🍳 Instructions
1️⃣ Mix the Base
In a large bowl, stir together the crushed pineapple (with juice), pudding mix, and sour cream until smooth and slightly thickened.
2️⃣ Make It Fluffy
Gently fold in the whipped topping until the mixture is light and creamy.
3️⃣ Add the Goodies
Fold in the mini marshmallows and pecans (or coconut).
4️⃣ Chill & Serve
Cover and refrigerate for at least 30 minutes (or up to 24 hours) to let the flavors blend.
Serve cold—and don’t expect leftovers!