Ingredients
- 20 ounces crushed pineapple
- 3.4 oz. package of instant vanilla pudding
- 8 ounces cool whip
- 1 tsp. rum extract
- 2 cups miniature marshmallows
- 1½ cups sweetened coconut flakes
- 1 cup chopped pecans
- Maraschino cherries optional
Instructions
- In a large bowl, mix together the crushed pineapple (do not drain – mix in the juice too) and the vanilla pudding mix.
- Add the rum extract, marshmallows, nuts, and coconut, and mix until well combined.
- Gently fold the whipped topping into the mixture.
- Put salad in the serving bowl and chill in the fridge for at least 30 minutes.
- Top with a maraschino cherry (if desired) and enjoy!
