Fluff

Pink Fluff

                                                                                                   

Lynn Griffey Smith's  family always made this for Holidays it was always so good. They usually had two flavors made orange and lime when I was over.
 I call it Pink Fluff because I love the strawberry flavor.

                                                              
20 oz can Dole crushed pineapple in own juice

1 small Jell-o (Can use sugar free)

1-2 cups Kraft miniature marshmallows

16 oz. Daisy sour cream (light)

Large  Kraft cool whip

 Place mesh colander over a large bowl,Drain the juice from the pineapple using your fingers to help press the juice through.

 Pour juice into a small(2cup) microwavable dish,(reserve bowl for later use) microwave juice on high heat until boiling,(about 2 to
2  1/2  minutes add jell-o and stir until dissolved, after it has cooled a little add 1/2 of the marshmallows. If it is too hot the marshmallows will melt completely. That's why I only put half at a time. Then add the rest of marshmallows if the first cup didn't completely dissolve.

 In the reserved larger bowl fold sour cream into the cool whip, then fold in crushed pineapple, then the cooled off jell-o mixture.

Pour into pretty dish to serve from. Chill.

This is so light and refreshing.

This amount usually fills this trifle bowl almost to the top. I filled the cool whip bowl 1/2 full to take to my mother-in-laws.

She likes for me to bring her some when I prepare "Pink Fluff".
Use your imagination, try different fruit, add coconut, pecans what ever you like.