Lemon Fluff Salad Recipe
American · Dessert · 15 min total
A light and tangy dessert salad made with lemon pudding, whipped cream, and marshmallows, perfect for potlucks and summer gatherings.
15
min prep
min prep
8
servings
servings
240
kcal/serving
kcal/serving
Ingredients
- 1 (3.4 oz) package instant lemon pudding mix
- 1 (8 oz) container frozen whipped topping, thawed
- 1 (20 oz) can crushed pineapple, undrained
- 1 cup mini marshmallows
- 1/2 cup sweetened shredded coconut
- 1/2 cup chopped pecans (optional)
Instructions
- In a large bowl, combine the dry lemon pudding mix and undrained crushed pineapple. Stir until well blended and slightly thickened.
- Fold in the thawed whipped topping until fully incorporated.
- Gently fold in the mini marshmallows, shredded coconut, and chopped pecans (if using).
- Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
- Serve chilled, garnished with extra coconut or pecans if desired.
Tips
- For a lighter version, use sugar-free pudding mix and light whipped topping.
- Can be made a day ahead; store covered in the refrigerator.
- Add a few drops of yellow food coloring for a brighter color.
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