Hawaiian Salad

Long time no see! I hope everyone had a wonderful Thanksgiving!! I took a little break from blogging for the weekend so I could spend lots of time with my friends and family.  Even though our trip to New York didn’t happen, I still had a really great time at home with my family.

Check out our Thanksgiving dinner: turkey, stuffing, ham, sweet potatoes, mashed potatoes, gravy, broccoli casserole, cranberries, Hawaiian salad, cherry jello, and pumpkin squares. It was all delicious!







We also had a visit from my brother’s pit-bull, Grace. Isn’t she adorable?


She sits outside my cat’s room (where we keep my kitty when we have puppy visitors because she’s not very nice to them…) and just stares at the door, waiting for something to happen. So weird!


Ahhh she’s so cute! And she’s such a sweet dog. Look at her shirt by the way – “sexy and I know it” – so sassy!


Oh and here’s a picture of my cat, Magic, in her new favorite box. She’s so funny.

Today, I’m going to share my mom’s recipe for Hawaiian Salad. It’s very easy, doesn’t take long, and makes a delicious side and/or dessert for any special occasion or even just a normal meal. My mom makes it for Thanksgiving and Christmas and it always gets devoured. I love it!

First, add 1 large can of fruit cocktail, 1 small can of mandarin oranges, and 1 large can of pineapple to a bowl. Mix them all together.

Next, fold in 1/2 a tub of light Cool Whip.


After the Cool Whip is evenly distributed, gently mix in 1/2 cup of marshmallows.


Finally, mix in 1/4 cup coconut.


Put the mixture in the refrigerator for an hour or until you plan on serving it. You can make this recipe ahead of time and refrigerate it overnight as well.

Hawaiian Salad 
Serves 6


1 large can fruit cocktail
1 small can mandarin oranges
1 large can pineapple
1/2 tub Cool Whip
1/2 cup marshmallows
1/4 cup shredded coconut


  1. In a bowl, mix together fruit cocktail, mandarin oranges, and pineapple.
  2. Fold in 1/2 tub light Cool Whip
  3. Mix in 1/2 cup marshmallows
  4. Mix in 1/4 cup shredded coconut.
  5. Refrigerate for at least an hour before serving. Serve chilled.

I hope you like it! I have some more yummy recipes coming your way soon: pumpkin squares and hot spiced wine. Stay tuned!

About Gourmet Greek Girl

My name is Nicole and I'm a Greek girl! I'm also a high school French teacher in Milwaukee, WI who loves to cook, eat, and travel.
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