Ingredients for Coconut Cream Salad
- Instant Coconut Cream Pudding Mix
- 1 (20 ounce) can crushed pineapple, well-drained
- Cool Whip Topping
- 1 cup sweetened flaked coconut
- Walnuts
- Mini Marshmallows
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How to Make Coconut Cream Salad
- In a large bowl, combine one (3.4 ounce) box instant vanilla pudding mix with one (20 ounce) can crushed pineapple, well-drained.
- Mix thoroughly until the pudding begins to thicken.
- Gently fold in 1 cup sweetened flaked coconut, ½ cup chopped nuts (macadamia or pecans recommended), and 1 cup mini marshmallows.
- Mix until evenly distributed.
- Add 1 (8 ounce) container of thawed Cool Whip, or your favorite whipped topping.
- Gently fold until just combined. Be careful not to overmix.
- Refrigerate for at least 2 hours, or preferably overnight, to allow flavors to meld and the dessert to fully chill.
- Serve chilled in individual dessert dishes, or for a stunning presentation, pour into a prepared graham cracker crust (approximately 9-inch).
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
169g
Fat
122g
Carbs
18g
