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–+ servings
Large serving bowl filled with fluffy Pineapple Fluff made with crushed pineapple, whipped topping, mini marshmallows, coconut, and pecans, ready to serve as an easy no-bake dessert salad.
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Pineapple Fluff

Prep Time10 minutes
Chill Time2 hours
Total Time2 hours 10 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 237kcal
Author: Shauna

Ingredients

  • 20 ounces crushed pineapple in juice undrained
  • 1 package 3.4 ounces instant vanilla pudding mix
  • 2 cups miniature marshmallows
  • 1 cup sweetened shredded coconut
  • ½ cup plus 2 tablespoons chopped pecans divided (½ cup for the salad and 2 tablespoons for garnish)
  • 8 ounces thawed Cool Whip

Instructions

  • Place the undrained crushed pineapple in a medium 2 to 3-quart mixing bowl. Sprinkle the instant vanilla pudding mix over the pineapple and stir until the mixture is completely blended.
    Overhead photo of crushed pineapple mixed with vanilla instant pudding in a glass bowl, creating the creamy yellow base for Pineapple Fluff dessert salad.
  • Add the mini marshmallows, shredded coconut, and ½ cup of the chopped pecans, reserving the remaining pecans for topping. Stir until evenly combined.
    Overhead view of Pineapple Fluff ingredients combined in a glass mixing bowl, showing crushed pineapple mixture mixed with mini marshmallows and chopped pecans before adding whipped topping.
  • Gently fold the thawed Cool Whip into the pineapple mixture until smooth and fully incorporated.
    Overhead view of fully combined Pineapple Fluff mixture in a glass bowl, showing the creamy dessert salad before chilling and serving.
  • Cover the bowl and refrigerate for 2 hours to allow the flavors to meld together.
  • Keep chilled until ready to serve, then sprinkle the reserved pecans over the top just before serving. Garnish with a cherry, if desired.
    Four ways to serve pineapple fluff: in a bowl topped with a cherry, in individual glass cups, as a dip with graham crackers, and scooped onto a plate

Notes

  • Don't drain the crushed pineapple. The juice helps the pudding mix set properly, and draining it can leave the fluff thick or grainy instead of smooth. Use instant vanilla pudding mix, not cook-and-serve or gelatin, and fold everything gently rather than stirring hard to keep it light and fluffy.
  • Store leftovers covered in the fridge for up to 3 days, and give it a gentle stir before serving again. This also makes a great make-ahead dish. Just hold off on the garnish until right before serving.
  • Serve it as a dessert, a side dish, a dip with graham crackers or fruit, or pre-scooped into individual cups for a party.
Full recipe: thebestblogrecipes.com/pineapple-fluff/

Nutrition

Calories: 237kcal | Carbohydrates: 37g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 61mg | Potassium: 190mg | Fiber: 2g | Sugar: 27g | Vitamin A: 89IU | Vitamin C: 7mg | Calcium: 49mg | Iron: 1mg