Ingredients
- 1 20 ounce can crushed pineapple drained
- 1 3 ounce package instant lemon pudding mix
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 8 ounces frozen whipped topping thawed
- 3 cups mini marshmallows
Instructions
- Thaw them whipped topping and set aside. Drain the crushed pineapple.
- Stir together the crushed pineapple, lemon pudding mix, lemon juice, and lemon zest until the powder is fully dissolved.
- Gently fold in the whipped topping until well mixed.
- Add the mini marshmallows and stir to mix.
- Cover and chill for at least one hour before serving. Top with lemon slices or extra lemon zest if desired.
Notes
Storage: Store leftovers in an airtight container and keep in the refrigerator for up to three days.
