Ingredients:

  • 8 oz cream cheese, softened
  • 3.4 oz instant vanilla pudding mix
  • 20 oz canned crushed pineapple, heavy squeeze-drained
  • 8 oz frozen whipped topping, thawed
  • 30 oz canned sliced peaches, drained and chopped
  • 2 cups miniature marshmallows
  • 0.5 cup chopped pecans
  • 0.5 cup maraschino cherries, halved and dried

Instructions:

  1. Prep the fruit. Drain the 30 oz canned peaches and 20 oz crushed pineapple thoroughly. Note: Use a paper towel to pat the chopped peaches dry to prevent color bleeding.
  2. Squeeze the pineapple. Place the pineapple in a clean kitchen towel and squeeze until no more juice runs out. You want it to look almost like damp sawdust.
  3. Cream the base. Beat the 8 oz softened cream cheese in a large bowl until it’s airy and smooth.
  4. Add the glue. Sprinkle in the 3.4 oz instant vanilla pudding mix. Beat until combined and no yellow streaks remain.
  5. Fold in the fluff. Gently stir in the 8 oz thawed whipped topping using a spatula. Note: Don't overmix or you'll deflate the air bubbles.
  6. Incorporate the fruit. Fold in the squeezed pineapple and the chopped peaches until evenly distributed.
  7. Add the textures. Gently toss in the 2 cups miniature marshmallows and 0.5 cup chopped pecans.
  8. Final garnish. Stir in the 0.5 cup halved maraschino cherries. The salad should look vibrant and speckled with red.
  9. The big chill. Cover and refrigerate for at least 2 hours. Wait until the marshmallows have slightly softened and the flavors have melded.