Red-Hot Candy Fluff

posted by Pat T 02-13-102 6:27 AM

March 4, 2002 issue of "Quick Cooking" magazine
Red-Hot Candy Fluff

1 can (20 oz.) crushed pineapple, drained
1/4 cup red-hot candies
2 cups miniature marshmallows
1 carton (8 oz.) frozen whipped topping, thawed

In a bowl, combine the pineapple and candies. Cover and refrigerate for 8 hours or overnight. Stir in the marshmallows and whipped topping. Cover and refrigerate until serving. Yield: 6-8 servings.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line