Ingredients
Fruits and Mix-ins
- 20-ounce can crushed pineapple, drained
- 14-ounce can whole berry cranberry sauce
- 3 cups mini marshmallows
- ½ cup pecans, finely chopped
Dairy
- 8 ounces frozen whipped topping, thawed
Instructions
- Combine Fruits: In a large bowl, stir the drained crushed pineapple and whole berry cranberry sauce together until mixed well.
- Add Whipped Topping: Gently fold the thawed frozen whipped topping into the fruit mixture until thoroughly combined, creating a creamy texture.
- Incorporate Marshmallows and Pecans: Carefully fold in the mini marshmallows and finely chopped pecans, ensuring they are evenly distributed without deflating the mixture.
- Chill the Salad: Cover the bowl and refrigerate the salad for at least 2 hours before serving to allow flavors to meld and the salad to firm up.
Notes
- For best results, drain the pineapple thoroughly to avoid excess liquid.
- Chilling the salad overnight enhances the flavor and texture.
- Can be made a day ahead and stored covered in the refrigerator.
- For a nut-free version, omit the pecans or substitute with sunflower seeds.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
