• 20 ounces canned crushed pineapple, undrained
  • 1.1 ounces sugar free instant vanilla pudding mix (4-serving size)
  • 1 cup light whipped topping (I used cool whip light)
  • 2 tablespoons toasted unsweetened coconut, optional


  1. In a medium bowl, stir together the pineapple with its juice, dry pudding mix, and whipped topping until well combined. Cover and refrigerate for at least 1 hour or until set.
  2. Serve sprinkled with toasted coconut on top, if desired.

By Admin

Leave a Reply

Your email address will not be published. Required fields are marked *