This delicious concoction was adapted from a recipe I saw on Blooming on Bainbridge. The voice of that blog, Teresa, is one of the most positive voices I have come across in the blogosphere. She knows how it's done and her Pink Salad is amazing. Since trying this in its original form, I have adapted it to my family's preferences, changed it's name to reflect those changes (and how incredibly easy it is to make), and have played around with some of the ingredients. The Missus and the Boy love it. I have taken it to work a few times already (teachers love treats!) and my work pals are insane for it!
- 20 oz. can pineapple tidbits- drain off juice
- 14 oz. can sweetened condensed milk
- 21 oz. can blueberry pie filling- the original recipe calls for cherry, which is delicious. I have also used strawberry which is off the rails as well.
- 8 oz. Cool Whip- I used the "lite" kind. Allow to soften a bit.
- 2 cups of mini marshmallows- slightly less than half of a 10 oz. bag.
Start with a large mixing bowl. Drain the juice from the pineapple tidbits and pour into the bowl.
Next, add the sweetened condensed milk. I love anything with sweetened condensed milk. In fact, I could eat this as it is.
Add the pie filling.
Stir in the slightly thawed Cool Whip.
Combine ingredients together.
Just when you thought it couldn't get any better, add the marshmallows.
Stir to combine.
Find a serving dish. I use this cool trifle dish I got as a present.
*Tip: for the serving dishes we don't use every day, the Missus covers them with plastic wrap after they've been washed and thoroughly dried. That way, they are always sparklingly clean when we want to use them (even if we haven't used them in months). Awesome!
Chill and enjoy!
The original recipe on Blooming on Bainbridge gives directions for serving this dish frozen which would be great for summer. Check it out!