So last year, the Mother's Day festivities were literally created around the paper plates and napkins I bought for the occasion. The plates were half-circles and looked like lemon wedges. The matching napkins made it so cute I just knew I wanted a lemon dessert to match, and I made my TWO-INGREDIENT LEMON BARS. This year, I was stuck for inspiration, so I did the same thing. I went out and chose my cute paper plates and napkins and decided to build a dessert around that. I found some really cute pink paper plates with pastel roses, and coordinating napkins. When I showed them to my friend, she said, "You have to make my husband's grandmother's Pink Fluff recipe." Now I had no idea what Pink Fluff was but I assumed it was one of those desserts that may or may not be called a salad, but probably contains marshmallows and fruit, and qualifies as a dessert. The cherry pie filling in this dessert gives it the perfect shade of pastel pink. The only change I made is using freshly whipped cream instead of Cool Whip and I always do in these kinds of recipes. It's light and fluffy and chilled so it is ideal to serve all summer long. Both my mom and aunt loved it, and asked for the recipe. AND I took the leftovers to my friend, who gave it the stamp of approval!
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| A quick and easy dessert that tastes as pretty as it looks. |
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| Just a handful of ingredients... |
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| Combine the pie filling, pineapple and pudding mix. |
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| Fold in the whipped cream and then stir in the marshmallows. Allow to chill. |
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| Now you have a beautiful pastel pink dessert. |
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| Garnish with additional marshmallows and some maraschino cherries. |
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| Enjoy! |
(1) 20-ounce can Crushed Pineapple, undrained
(1) 3.4-ounc box instant vanilla pudding mix
1.5 cups heavy whipping cream, whipped to stiff peaks
2 cups mini marshmallows (plus more for garnish)
maraschino cherries for garnis
In a large bowl, combine cherry pie filling, pineapple and pudding mix. Allow to set up while you whip the cream. Carefully fold in the whipped cream. Once the whipped cream in incorporated, carefully stir in the marshmallows. Cover and refrigerate for a couple of hours. When ready to serve, garnish with additional marshmallows and maraschino cherries.
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