A light, creamy no-bake lemon fluff salad made with instant pudding, crushed pineapple, whipped topping, marshmallows, and coconut. Takes 10 minutes to prep and chills in the fridge for an easy potluck dessert.
Add the crushed pineapple (with all its juice) and instant lemon pudding mix to a large bowl. Zest the lemon into the bowl, then cut it in half and squeeze the juice in. Stir to combine until the pudding mix is dissolved and the mixture begins to thicken.
Gently fold in the whipped topping until smooth and evenly combined. Use a spatula and fold rather than stir to keep it light and fluffy.
Fold in the mini marshmallows and shredded coconut until evenly distributed.
Cover the bowl and refrigerate for at least 1 hour, or until set. For best results, chill overnight.
Garnish with a lemon slice, extra coconut, or a few marshmallows. Serve cold.
Notes
Don't drain the pineapple. The juice is what activates the instant pudding mix.Use instant pudding, not cook-and-serve. Cook-and-serve won't set without heat.Store covered in the refrigerator for up to 3-4 days. Does not freeze well.