1 can pineapple tidbits in 100% juice, do not drain
1 can tart cherries in water, drained
3 fresh kiwi, peeled and diced
1 – 3oz package of vanilla instant pudding mix (just the mix, do not prepare)
2 – 5oz containers coconut Greek yogurt
1 – 8oz container creamy whipped topping, thawed
2 cups Campfire® Marshmallows Fruitswirlers, cut in half
3/4 cup sweetened coconut flakes, toasted
In a large bowl, mix together pineapple, tart cherries, and kiwi.
Sprinkle pudding mix powder over fruit and stir to combine.
Fold in Greek yogurt and whipped topping until almost mixed.
Add in marshmallows and stir gently to incorporate.
Cover with plastic wrap and refrigerate for at least an hour before serving.
Top the tropical fruit marshmallow fluff salad with toasted coconut before serving.
Notes:
Kitchen scissors work well to cut marshmallows in half.
Salad can be made the day ahead.
Recipe by: Jelly Toast
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