Summer is coming very quickly...that means picnics, BBQ and gatherings.
When you need something quick, this is the dish for you!!
All the recipes shared in this post would be great choices for Mother's Day.
So simple, even a kid can make them!
I just knew when I saw this thick and creamy recipe at Just A Pinch..that 'leftover' pineapple in the fridge was going to be eaten soon.
Michelle Procopio of New York...mother of 8 children...says ALL of them LOVE and often request, this simple dish. I changed up the name of the dish from Pineapple Pudding Salad.
(It really doesn't matter what you want to call it...just don't forget to CALL ME when it's time to eat it!)
(It really doesn't matter what you want to call it...just don't forget to CALL ME when it's time to eat it!)
You could add mandarin oranges, grapes, or fruit cocktail...whatever your heart desires. (Be sure to drain canned fruit well).
I love that you use sour cream instead of the usual Cool Whip...I didn't want to have to wait until it thawed to make this awesome dish. AND...as I often do, you can sub Greek yogurt for the sour cream....bumping up the protein.
I WANTED IT NOW!
I chose to add mini marshmallows...and you can always add Cool Whip if desired. That's a very simple way to 'stretch' this dish and make more.
You could also add coconut to make a 'pina colada' fluff...MMMM!
PINEAPPLE FLUFF
1 lg. (8 serv) (sugar free) instant vanilla pudding
(I used 1 sm. cheesecake and 1 sm. vanilla)
1 (16 ozs) can crushed pineapple (or tidbits)
1 (16 ozs) container (lite) sour cream
(or use fat free Greek yogurt) for a 'lighter option'
mini marshmallows, fresh strawberries, etc., optional
In large bowl, stir pudding mix into pineapple, stirring until well blended. Let stand a few minutes to thicken. Stir in sour cream. Refrigerate until ready to serve...or chow down on it right away.
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