Red-Hot Candy Fluff
4 ingredients
1 steps
Ingredients
- 1 can (20 ounces) crushed pineapple, drained
- 1/4 cup red-hot candies
- 2 cups miniature marshmallows
- 1 carton (8 ounces) frozen whipped topping, thawed
Directions
-
1In 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.
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