Ingredients
- 20 ounces canned crushed pineapple, packed in juice
- 30 ounces canned fruit cocktail, no sugar added
- 5 cups miniature marshmallows
- 8 ounces lite Cool Whip® dessert topping
- 1 tablespoon shredded coconut
Preparation
- Thoroughly drain canned fruits in colander for approximately 3 hours.
- Thaw Cool Whip.
- In a large bowl, combine canned fruits, marshmallows and Cool Whip®; mix until well blended.
- Cover and chill overnight.
- Sprinkle shredded coconut over salad, if desired, and serve.
Helpful hints
- To make a smaller batch use a small can of pineapple and cut the other ingredients in half.
- 30 ounces fruit cocktail is equivalent to 2 cans.
