1 (20 oz.) can crushed pineapple, drained
¼ cup red-hot candies
2 cups miniature marshmallows
1 (8 oz.) cool whip, thawed
Combine pineapple and red-hot candies in a bowl and refrigerate overnight or at least 6 hours.
Add cool whip and marshmallows. Refrigerate until ready to serve.
RED-HOT CANDY FLUFF
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