Red-Hot Candy Fluff Recipe

  • 1 (20 ounce) can crushed pineapple, drained
  • 1/4 cup red cinnamon candies
  • 2 cups miniature marshmallows
  • 1 (8 ounce) carton frozen whipped topping, thawed
  1. In a bowl, combine the pineapple and candies. Cover and refrigerate for 8 hours or overnight. Stir in the marshmallows and whipped topping. Cover and refrigerate until serving.