Red-Hot Candy Fluff Recipe
- 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.
1 each: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein
Reviews for Red-Hot Candy Fluff
"I really liked it and it was super easy. Think I'll try adding some coconut and pecans next time!"