Red-Hot Candy Fluff Recipe

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Red-Hot Candy Fluff Recipe

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4 1 1
Publisher Photo
"A friend at work gave me the recipe for this fluffy pink pineapple salad a few years ago, and I've been preparing it ever since," relates Shelley Vickrey of Strafford, Missouri. "My two young children really enjoy it, especially when I tell them it has candy in it."
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 1 can (20 ounces) crushed pineapple, drained
  • 1/4 cup red-hot candies
  • 2 cups miniature marshmallows
  • 1 carton (8 ounces) frozen whipped topping, thawed

Directions

In a bowl, combine the pineapple and candies. Cover and refrigerate for 8 hours or overnight. Stir in the marshmallows and whipped topping. Cover and refrigerate until serving. Yield: 6-8 servings.
Originally published as Red-Hot Candy Fluff in Quick Cooking January/February 2002, p8

  • 1 can (20 ounces) crushed pineapple, drained
  • 1/4 cup red-hot candies
  • 2 cups miniature marshmallows
  • 1 carton (8 ounces) frozen whipped topping, thawed
  1. In a bowl, combine the pineapple and candies. Cover and refrigerate for 8 hours or overnight. Stir in the marshmallows and whipped topping. Cover and refrigerate until serving. Yield: 6-8 servings.
Originally published as Red-Hot Candy Fluff in Quick Cooking January/February 2002, p8

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kathy721 User ID: 7844463 130360
Reviewed Jun. 13, 2014

"I really liked it and it was super easy. Think I'll try adding some coconut and pecans next time!"

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