⭐️Prep the pecans. Add the pecans to a skillet. Heat over medium for about 5 minutes, stirring often. Let cool then place into a ziplock bag. Use a kitchen mallet to crush the pecans.
Blend the salad. In a mixing bowl add the coconut pudding mix and crushed pineapple. Whisk until thickened. Add the whipped topping, toasted pecans, and maraschino cherries. Stir well.
8 ounces whipped topping, 1 cup mini marshmallows, 1/2 cup pecans, 1/2 cup maraschino cherries
Refrigerate. Chill for 30 minutes to 1 hour before serving. Garnish with additional pecans and cherries if desired.
Notes
Swap the coconut instant pudding with vanilla, lemon, cheesecake or banana.
For a stronger coconut flavor, mix-in or top the salad with shredded coconut.
Replace the pecans with toasted walnuts, almonds, a blend of mixed nuts or make nut-free by using crushed pretzels.
Use the colorful tropical marshmallows in pineapple fluff instead.
If storing the whipped topping in the freezer, set in the fridge a few hours before making this dessert. It will make it easier to stir.
Serve as a scoopable dessert or use as a dip alongside fresh fruit and gluten free graham crackers or vanilla wafers.
For a richer dessert, blend in 4oz of softened cream cheese.
For a protein rich option, add in 1/2 cup of Greek yogurt or pureed cottage cheese.
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you're new to eating gluten-free we understand it's overwhelming trying to figure out which foods may contain gluten and which ones don't. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn't require a helper.