Make the pudding: In a large bowl, whisk together the instant vanilla pudding mix and buttermilk until smooth and thickened.
Add the pineapple: Stir in the undrained chopped pineapple until well combined.
Fold in the whipped topping: Gently fold in the thawed whipped topping until smooth and creamy.
Stir in the marshmallows: Add the mini marshmallows and drained mandarin oranges, stirring carefully to combine without breaking the oranges.
Chill: Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld and the salad to firm up.
Garnish: Before serving, garnish with fresh raspberries and mint leaves for a pop of color and flavor, if desired.
Notes:
For a tropical twist, add shredded coconut to the mixture.
Use Greek yogurt instead of buttermilk for a tangier flavor.
Prep time: 15 minutes | Cooling time: 1 hour | Total time: 1 hour and 15 minutes | Calories: 180 | Servings: 8
Make the pudding: In a large bowl, whisk together the instant vanilla pudding mix and buttermilk until smooth and thickened.
Add the pineapple: Stir in the undrained chopped pineapple until well combined.
Fold in the whipped topping: Gently fold in the thawed whipped topping until smooth and creamy.
Stir in the marshmallows: Add the mini marshmallows and drained mandarin oranges, stirring carefully to combine without breaking the oranges.
Chill: Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld and the salad to firm up.
Garnish: Before serving, garnish with fresh raspberries and mint leaves for a pop of color and flavor, if desired.
Notes:
For a tropical twist, add shredded coconut to the mixture.
Use Greek yogurt instead of buttermilk for a tangier flavor.
Prep time: 15 minutes | Cooling time: 1 hour | Total time: 1 hour and 15 minutes | Calories: 180 | Servings: 8
