Description
Don’t let the name fool you: this salad is a sweet treat. Tropical fruits, marshmallows and whipped cream topped with toasted coconut. This vintage recipe stands the test of time and perfect for holidays, picnics or any night of the week.
Ingredients
- 8 ounces, fluid Frozen Whipped Topping, Thawed
- 1 cup Frozen Daybreak Blend, Thawed
- 20 ounces, weight Canned Crushed Pineapple, Drained
- 1 whole Medium Banana Chopped
- 1 cup Marshmallows
- ½ teaspoons Butter
- ¼ cups Shredded Coconut
Preparation
Set whipped cream and frozen fruit on the counter and let thaw. You could also do this overnight in the refrigerator. Once the items have thawed, make sure to drain the frozen fruit as it may have water in the bottom.
In a medium-sized bowl, add the fruit, pineapple, whipped cream, chopped banana and marshmallows. Mix to combine all the ingredients.
In a small pan on the stove over medium heat, melt butter. Add coconut and toast for 2–3 minutes. Take off the stove and let cool.
Sprinkle the coconut on top of the salad. Enjoy!
