Ingredients
Method
- Cut the tops off the strawberries and dice them into pieces about one half inch.
- In a large bowl, stir together the crushed pineapple and strawberry gelatin.
- Add the strawberries, marshmallows, pecans, and coconut. Stir gently.
- Fold in the whipped topping. Cover and refrigerate for two to three hours before serving.
Notes
- Drain pineapple thoroughly for best texture
- Chill for at least two hours so the salad sets properly
- Stir gently after adding whipped topping
- Store leftovers in the refrigerator for up to four days
- Perfect for holidays, potlucks, and summer gatherings
