A quick and dreamy tropical dessert made with crushed pineapple, coconut pudding, and pillowy marshmallows — the ultimate crowd-pleaser for summer picnics and potlucks.

.

---

🕒 Prep Time: 10 minutes
🔥 Cook Time: None
⏳ Total Time: 10 minutes
👩‍🍳 By: Fati Zaho
🍽 Servings: 12
📌 Difficulty: Easy
🌱 Diet: Vegetarian
🌎 Cuisine: American

---

Ingredients

➤ Base

• 1 can (20 oz) crushed pineapple, undrained

• 2 packages (3.4 oz each) instant coconut cream pie pudding mix

• 1 cup sour cream

• 1 container (8 oz) whipped topping, thawed

➤ Add-ins & Toppings

• 1 cup mini marshmallows

• ½ cup chopped pecans

---

Instructions

1. Mix the Base:
   In a large mixing bowl, pour in the entire can of crushed pineapple (with juice). Add the dry pudding mixes and sour cream. Whisk everything together until the mixture begins to thicken.

2. Fold in Whipped Topping:
   Gently fold in the thawed whipped topping until well incorporated. The texture should be light and creamy.

3. Add Toppings:
   Carefully fold in the mini marshmallows and chopped pecans.

4. Chill & Serve:
   Cover the bowl and refrigerate for at least 30 minutes (or until ready to serve). Serve chilled and enjoy!

---

Helpful Tips

• 🧊 Make Ahead: Prepare up to 24 hours in advance for best flavor and texture.

• 🥥 Flavor Swap: Try vanilla pudding if coconut isn't your thing.

• 🍒 Optional Add-ins: Shredded coconut, maraschino cherries, or mandarin oranges make tasty additions!

---

Kitchen Tools

• Large mixing bowl

• Whisk or silicone spatula

---

Allergy Notice

Contains dairy and nuts. Always verify ingredient labels for potential allergens and consult a professional for dietary concerns.

---

Note: Nutrition details vary based on specific brands and portion sizes. Treat this as a general guideline.

---

🕒 Prep Time: 10 minutes
🔥 Cook Time: None
⏳ Total Time: 10 minutes
👩‍🍳 By: Fati Zaho
🍽 Servings: 12
📌 Difficulty: Easy
🌱 Diet: Vegetarian
🌎 Cuisine: American

---

Ingredients

➤ Base

• 1 can (20 oz) crushed pineapple, undrained

• 2 packages (3.4 oz each) instant coconut cream pie pudding mix

• 1 cup sour cream

• 1 container (8 oz) whipped topping, thawed

➤ Add-ins & Toppings

• 1 cup mini marshmallows

• ½ cup chopped pecans

---

Instructions

1. Mix the Base:
   In a large mixing bowl, pour in the entire can of crushed pineapple (with juice). Add the dry pudding mixes and sour cream. Whisk everything together until the mixture begins to thicken.

2. Fold in Whipped Topping:
   Gently fold in the thawed whipped topping until well incorporated. The texture should be light and creamy.

3. Add Toppings:
   Carefully fold in the mini marshmallows and chopped pecans.

4. Chill & Serve:
   Cover the bowl and refrigerate for at least 30 minutes (or until ready to serve). Serve chilled and enjoy!

---

Helpful Tips

• 🧊 Make Ahead: Prepare up to 24 hours in advance for best flavor and texture.

• 🥥 Flavor Swap: Try vanilla pudding if coconut isn't your thing.

• 🍒 Optional Add-ins: Shredded coconut, maraschino cherries, or mandarin oranges make tasty additions!

---

Kitchen Tools

• Large mixing bowl

• Whisk or silicone spatula

---

Allergy Notice

Contains dairy and nuts. Always verify ingredient labels for potential allergens and consult a professional for dietary concerns.

---

Note: Nutrition details vary based on specific brands and portion sizes. Treat this as a general guideline.