Ingredients
Equipment
Method
Preparation Steps
- In a large mixing bowl, combine the undrained crushed pineapple and instant lemon pudding mix until thick and uniform.
- Zest the lemon and add the juice, stirring until evenly distributed.
- Gently fold in the whipped topping until smoothly blended.
- Incorporate the mini marshmallows and shredded coconut, folding to maintain texture.
- Transfer the salad to a serving bowl, cover, and chill for at least one hour.
- Garnish with lemon slices, coconut, or marshmallows before serving.
Nutrition
Notes
For best flavor, chill for at least one hour before serving. Store leftovers in an airtight container in the fridge for up to 2 days.
