Ingredients
- 1 20 ounce can crushed pineapple drained
- 1 20 ounce can cherry pie filling
- 1 3 ounce package instant vanilla pudding mix
- 8 ounces frozen whipped topping thawed
- 3 cups mini marshmallows
- 1 tablespoon crushed graham crackers for garnish
Instructions
- Stir together the crushed pineapple, cherry pie filling, and vanilla pudding mix until the powder is fully dissolved
- Add the whipped topping and gently fold to mix.
- Fold in the mini marshmallows.
- Cover and chill for at least one hour, then sprinkle graham crackers on top before serving.
Notes
Storage: Cover any leftovers with plastic wrap (or put it in an airtight container) and keep it up in the refrigerator for up to three days.
