Chris’s Hawaiian Fluff Salad
Chris’s Hawaiian Fluff Salad is the perfect dish to bring a little sunshine to your table. Whether you’re serving it as a sweet treat or a refreshing Summer Salad, it’s a guaranteed favorite that’ll have everyone asking for the recipe. Enjoy!
Ingredients
- 1 20 oz can crushed pineapple, drained
- 1 15 oz can mandarin oranges, drained
- 2 cups mini marshmallows
- 1 cup sweetened coconut flakes
- 8 oz whipped topping e.g., Cool Whip, thawed
- 4 oz cream cheese softened
- ½ cup sweetened condensed milk
- ½ cup chopped pecans optional
- ¼ cup maraschino cherries halved (optional)
Instructions
- In a large mixing bowl, combine the drained crushed pineapple and mandarin oranges.
- Add the mini marshmallows, shredded coconut, and chopped pecans (if using). Stir gently to combine all the ingredients.
- In a separate bowl, mix together the whipped topping, sour cream, vanilla yogurt, and lemon juice until smooth and well combined.
- Fold the whipped topping mixture into the fruit and marshmallow mixture, gently stirring to combine. Be careful not to break up the fruit.
- Cover the bowl and refrigerate for at least 2 hours or until well chilled. The salad will thicken as it sets.
- Before serving, garnish with extra mini marshmallows and chopped nuts if desired for a finishing touch.
- Serve chilled and enjoy this sweet, fluffy, tropical treat!
Notes
- If you prefer a different nut, feel free to substitute with almonds, pecans, or even macadamia nuts for a more tropical twist.
- For an extra burst of flavor, you can add a splash of pineapple juice to the whipped topping mixture for more of a tropical kick.
- This salad can be made a day ahead, making it great for meal prep or gatherings.
- If you prefer a lighter version, you can substitute the sour cream with Greek yogurt or use a light whipped topping.
- If you can’t find mini marshmallows, regular marshmallows can be cut into small pieces.