Ingredients
Scale
- 1 (8 oz) tub whipped topping (e.g., Cool Whip), thawed
- 1 (3.4 oz) box instant vanilla pudding mix (or sugar-free if preferred)
- 1½ cups fresh blueberries (plus extra for garnish)
- 1 (20 oz) can crushed pineapple, well drained
- ½ cup mini marshmallows
- Optional: ½ cup chopped pecans or coconut flakes
Instructions
- Mix base: In a large bowl, gently fold together whipped topping and dry vanilla pudding mix until smooth and slightly thickened.
- Add fruit & mix-ins: Stir in blueberries, drained pineapple, marshmallows, and optional nuts or coconut.
- Chill: Cover and refrigerate at least 1–2 hours, or until well chilled and flavors meld.
- Serve cold, garnished with extra blueberries or a sprinkle of lemon zest.
💡 Pro Tips:
– Drain pineapple thoroughly—squeeze in a colander or paper towels to avoid a watery salad.
– Use fresh blueberries for best texture (frozen can bleed color and soften too much).
– For a tangy twist, add 1 tsp lemon or orange zest to the mixture.
Prep Time & Nutrition (per serving, serves 8):
Prep Time: 10 min (+ chilling) | Total Time: 1 hr 10 min
Servings: 8 | Calories: 160 | Net Carbs: 22g | Fats: 8g | Protein: 2g
Servings: 8 | Calories: 160 | Net Carbs: 22g | Fats: 8g | Protein: 2g