Today I am wondering if a tropical salad recipe is appropriate with our cool temperatures. I’m back to wearing my flannel pajamas! At least the sun is shining and Saturday was a perfect day for the Moss garden tours. I hope many of you were able to attend. It always amazes me how gardeners can refurbish unlikely containers to use to plant flowers in, who would think to use no longer used chicken feeders for instance! There are a lot of creative people out there.
Pina Colada Fluff
1 3.4 oz. vanilla instant pudding mix
1-20 oz. can crushed pineapple (do not drain)
1 8 oz. container cool whip, thawed
1 tsp. rum extract (optional, can use coconut flavoring or vanilla)
2 cups miniature marshmallows
1 cup shredded sweetened coconut
1/2 cup chopped nuts (your favorite) I like pecans.
Combine pudding mix and the entire can of crushed pineapple in a large bowl. Stir until completely combined. Fold in cool whip, extracts, marshmallows, coconut and nuts. Chill until ready to serve.
Have a great week!
Pina Colada Fluff
1 3.4 oz. vanilla instant pudding mix
1-20 oz. can crushed pineapple (do not drain)
1 8 oz. container cool whip, thawed
1 tsp. rum extract (optional, can use coconut flavoring or vanilla)
2 cups miniature marshmallows
1 cup shredded sweetened coconut
1/2 cup chopped nuts (your favorite) I like pecans.
Combine pudding mix and the entire can of crushed pineapple in a large bowl. Stir until completely combined. Fold in cool whip, extracts, marshmallows, coconut and nuts. Chill until ready to serve.
Have a great week!
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