Pink Fluff

Ingredients

• 1 (3-ounce) box strawberry Jell-O mix
• 3/4 cup hot water
• 1/2 cup cold water
• 1 (3.4-ounce) box instant vanilla pudding mix
• 8 ounces Cool Whip (thawed)
• 24 ounces fresh strawberries (hulled, halved, and sliced)
• 1 (20-ounce) can crushed pineapple (well drained)
• 1 (10-ounce) bag mini marshmallows

Instructions

1. Start out by adding the strawberry jello mix and hot water to a large mixing bowl. Whisk together until the powder has dissolved completely. Then, whisk in the cold water and instant vanilla pudding mix until incorporated. Place in the refrigerator for 15-20 minutes to chill.

2. In the meantime, prepare your strawberries by rinsing, hulling, and slicing them. Also, drain the can of crushed pineapple well. (I do this by pouring the pineapple into a fine-mesh strainer and then pressing it with a wooden spoon to remove the excess juices.)

3. After the jello mixture has chilled, fold in the Cool Whip with a rubber spatula or wooden spoon until no streaks of white remain.

4. Add the sliced strawberries, crushed pineapple, and mini marshmallows. Gently fold it all together until combined.

5. Cover with plastic wrap and place in the refrigerator for at least 2 hours or overnight. This will give the salad time to thicken and for the flavors to blend together.

6. Serve chilled and enjoy!