Ingredients
- 1 can crushed pineapple (20 ounces) undrained
- 2 tablespoons strawberry Jell-O powder
- 1 box instant vanilla pudding mix (3.4 ounces)
- 2 cups diced fresh strawberries plus some strawberry halves for garnish
- 8 ounces low-fat whipped topping thawed
- 2 1/2 cups mini marshmallows
Instructions
- In a large bowl, combine the crushed pineapple with its juice, strawberry Jell-O powder, instant vanilla pudding mix, and diced strawberries.
- Stir the mixture until the Jell-O powder and pudding mix dissolve into the pineapple juices.
- Gently fold in the low-fat whipped topping until the mixture is smooth, then add the mini marshmallows and stir gently to combine.
- Cover the bowl with plastic wrap and chill in the refrigerator for at least 2 hours to let the flavors meld and the texture set.
- Give the salad a light stir before serving chilled. Garnish with strawberry halves.