Easter Fruit Salad

Drain the canned pineapple and fruit cocktail in a colander, reserving juices if desired, then set the drained fruit aside.

Pour the lemon pie filling into a large mixing bowl, then add the drained pineapple and drained fruit cocktail, stirring gently to combine.

Fold in 1½ cups of the colored miniature marshmallows, distributing them evenly throughout the mixture.

Slice the bananas into thin rounds and gently fold them into the fruit mixture, being careful not to crush the banana slices.

Fold in the whipped topping in two additions, using a rubber spatula and working gently to maintain an airy texture without overmixing.

Transfer the salad to a serving bowl or platter, then top with the remaining ½ cup of colored miniature marshmallows for garnish.

Refrigerate until ready to serve, up to 2 hours before serving for best flavor and texture.