Old potluck favorite that somehow disappeared. Light, nostalgic, and always finished first
Fold in the thawed whipped topping gently until the mixture is smooth and evenly combined, being careful not to deflate the fluff too much.
Add the mini marshmallows and shredded coconut, then stir until everything is evenly distributed throughout the salad.
Cover the bowl and refrigerate for at least 1 hour, or until well chilled and the marshmallows have softened slightly. Give it a quick stir before serving.
Serve cold, scooped into bowls or cups. Store any leftovers covered in the refrigerator for up to 3 days.
Variations & Tips
If you like a little extra texture, you can fold in 1/2–1 cup of chopped nuts—pecans or walnuts work especially well and give it that classic Midwestern potluck vibe. For a lighter version, swap the regular whipped topping for a light version and use sugar-free instant pudding; just note the salad may set a bit softer. You can also change up the flavor by using instant coconut, cheesecake, or even banana pudding mix instead of vanilla. If you’re serving this to kids, mini colorful marshmallows make it extra fun. To stretch the recipe for a bigger crowd, add an extra cup of mini marshmallows and another 1/2 tub of whipped topping. For make-ahead prep, you can mix everything except the marshmallows the night before, then stir those in a couple of hours before serving so they stay a bit bouncy and don’t get too soft. And if you want to dress it up for a party, spoon the fluff into small cups and top each with a sprinkle of toasted coconut or a cherry for an easy, pretty presentation.
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