Ingredients
- 1 20 ounce can crushed pineapple drained
- 1 14 ounce can whole berry cranberry sauce
- 1 3 ounce package instant vanilla pudding mix
- 8 ounces frozen whipped topping thawed
- 3 cups mini marshmallows
- 1 cup chopped pecans
Instructions
- Drain the crushed pineapple. Stir together the pineapple, cranberry sauce, and vanilla pudding mix until the powder is fully dissolved
- Add the whipped topping and gently fold to mix.
- Fold in the mini marshmallows and chopped pecans.
- Cover and chill for at least one hour before serving. Top with additional cranberry sauce and pecans, if desired.
Notes
Storage: You can store leftovers in an airtight container in the refrigerator for up to 3 days.
