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Red-Hot Candy Fluff

Total Time

Prep: 10 min. + chilling


6-8 servings

"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."


  • 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.

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