Description
Tropical Pineapple Dream Salad is a refreshing and easy no-bake dessert salad featuring crushed pineapple, instant vanilla pudding, mini marshmallows, shredded coconut, and whipped topping. This sweet and creamy salad is perfect for summer gatherings, offering a delightful tropical twist with optional bananas and pecans for added texture and flavor.
Ingredients
Scale
Salad Base
- 1 (20-ounce) can crushed pineapple, drained (juice reserved)
- 1 (3.4-ounce) package instant vanilla pudding mix
- 1 cup mini marshmallows
- 1 cup sweetened shredded coconut
- ½ cup chopped pecans (optional)
Finishing Ingredients
- 1 cup whipped topping (such as Cool Whip)
- 1 banana, sliced (optional)
- Maraschino cherries (for garnish)
Instructions
- Mix pudding and pineapple: In a medium mixing bowl, combine the drained crushed pineapple and the instant vanilla pudding mix. Stir thoroughly until well blended and the mixture starts to thicken.
- Add mix-ins: Gently fold in the mini marshmallows, shredded coconut, and chopped pecans if you’re using them. This step adds texture and flavor variety to the salad.
- Incorporate whipped topping: Add the whipped topping to the bowl and carefully fold it into the mixture until everything is fully combined and fluffy, ensuring a creamy consistency.
- Add banana (optional): Fold in sliced banana just before serving to prevent browning and preserve freshness if you choose to include it.
- Chill the salad: Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld and the pudding to set properly.
- Garnish and serve: Before serving, garnish the salad with maraschino cherries for a classic, colorful finish.
Notes
- You can substitute mandarin oranges or mango chunks for a fun tropical twist.
- For a lighter version, use sugar-free vanilla pudding mix and light whipped topping.
- This salad can be made up to a day in advance for convenience.
- If using banana, add it just before serving to avoid browning.
