Our Pineapple Fluff recipe is a quick and easy dessert that’s bursting with tropical flavors. Made with sweet and tangy crushed pineapple, fluffy mini marshmallows, and crunchy toasted pecans, this dessert is sure to be a crowd-pleaser.
With its light and airy texture and irresistible blend of flavors, Pineapple Fluff is the perfect treat for any occasion, from backyard BBQs to family gatherings and everything in between.
Just like Pineapple Pretzel Salad, your guests will rave over this pineapple fluff recipe. Make this no-bake dessert your go-to when you need a delicious treat that uses simple ingredients.
Fluff desserts are popular among many and this pineapple version is no exception. With the introduction of crushed pineapple into this classic treat, you are going to wonder why you didn’t get started sooner.
It is made with only 6 ingredients and in 10 minutes. You’ll have your newest summer dessert ready to serve before you know it!
We share all the tips to making this pineapple fluff dessert and suggest a variety of ways to customize it to your liking below. Plus, we share the details on how to make this pineapple delight salad in advance so you can spend less time in the kitchen and more time socializing with your guests!
For more summertime sweets, you’ll also like Cherry Cheesecake Dip, Ice Cream Cone Cupcakes, Watermelon Ice Cream and Creamy Fruit Popsicles.
Table of Contents
Ingredients
- 3.5 ounce coconut pudding mix ✅
- 20 ounces crushed pineapple ✅do not drain
- 8 ounces whipped topping
- 1 cup mini marshmallows ✅
- 1/2 cup pecans ✅
- 1/2 cup maraschino cherries ✅
Gluten-Free Guide: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten.
How To Make
Add the pecans to a skillet. Heat over medium for about 5 minutes, stirring often. Let cool then place into a ziplock bag. Use a kitchen mallet to crush the pecans.
Blend the salad
In a mixing bowl add the coconut pudding mix and crushed pineapple. Whisk until thickened. Add the whipped topping, toasted pecans, and maraschino cherries. Stir well.
Refrigerate
Chill for 30 minutes to 1 hour before serving. Garnish with additional pecans and cherries if desired.
Tips For Making This Easy Pineapple Dessert
- Swap the coconut instant pudding with vanilla, lemon, cheesecake or banana.
- For a stronger coconut flavor, mix-in or top the salad with shredded coconut.
- Replace the pecans with toasted walnuts, almonds, a blend of mixed nuts or make nut-free by using crushed pretzels.
- Use the colorful tropical marshmallows in pineapple fluff instead.
- Top with angel food cake, banana slices, crushed graham crackers or cookies.
- If storing the whipped topping in the freezer, set in the fridge a few hours before making this dessert. It will make it easier to stir.
- Serve as a scoopable dessert or use as a dip alongside fresh fruit and gluten free graham crackers or vanilla wafers.
- For a richer dessert, blend in 4oz of softened cream cheese.
- For a protein rich option, add in 1/2 cup of Greek yogurt or pureed cottage cheese.
Can I Make Ahead Pineapple Fluff?
Pineapple fluff can be made up to a day in advance and stored covered in the fridge. Making ahead more than a day can result in the dessert losing its “fluff”.
The only tweak to make is waiting to toast and stir in the pecans until right before serving. This will prevent the nuts from becoming soggy and instead keep the crunch in the salad that is desired.
Frequently Asked Questions
Absolutely! If you want to use a blender or food processor to crush fresh pineapple and incorporate then go right ahead. Either way, the sweetness and tanginess of the fruit shines through.
A single batch of this recipe makes roughly 8 servings so simply double or triple the ingredients depending on the size of your crowd.
You do not, instead of mixing with milk, you are simply going to dump the dry pudding mix into the mixing bowl.
This dessert compliments any other dessert such as No Bake Cheesecake Bites, Gluten Free Cookie Cake and No Bake Cookies (without Peanut Butter). Pineapple marshmallow salad is also great served alongside dinner entrees like Baked Chicken Burgers, and Healthy Mini Corn Dogs.
Storing Instructions
Store leftovers in the fridge for up to 3 days in a covered container. We do not recommend freezing this dessert.
Kids In The Kitchen
Cooking tips and suggestions for kids making this recipe.
- Use a kitchen mallet, rolling pin or even a can of vegetables to smash the pecans.
- You want to pour the entire can of crushed pineapple into the mixing bowl, even the juice to add flavor and help to stir in the pudding mix.
- Use a container of cool whip or make a batch of homemade whipped topping.
More Cool Whip Recipes
- Fruit Dip with Cool Whip
- Snicker Apple Salad
- Oreo Dip
- Gluten-Free Strawberry Poke Cake
- Peanut Butter Pie (No Bake)
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Pineapple Fluff Recipe
Ingredients
- 3.5 ounce coconut pudding mix ✅
- 20 ounces crushed pineapple ✅do not drain
- 8 ounces whipped topping
- 1 cup mini marshmallows ✅
- 1/2 cup pecans ✅
- 1/2 cup maraschino cherries ✅
Instructions
- ⭐️Prep the pecans. Add the pecans to a skillet. Heat over medium for about 5 minutes, stirring often. Let cool then place into a ziplock bag. Use a kitchen mallet to crush the pecans.3.5 ounce coconut pudding mix, 20 ounces crushed pineapple
- Blend the salad. In a mixing bowl add the coconut pudding mix and crushed pineapple. Whisk until thickened. Add the whipped topping, toasted pecans, and maraschino cherries. Stir well.8 ounces whipped topping, 1 cup mini marshmallows, 1/2 cup pecans, 1/2 cup maraschino cherries
- Refrigerate. Chill for 30 minutes to 1 hour before serving. Garnish with additional pecans and cherries if desired.
Notes
- Swap the coconut instant pudding with vanilla, lemon, cheesecake or banana.
- For a stronger coconut flavor, mix-in or top the salad with shredded coconut.
- Replace the pecans with toasted walnuts, almonds, a blend of mixed nuts or make nut-free by using crushed pretzels.
- Use the colorful tropical marshmallows in pineapple fluff instead.
- Top with angel food cake, banana slices, crushed graham crackers or cookies.
- If storing the whipped topping in the freezer, set in the fridge a few hours before making this dessert. It will make it easier to stir.
- Serve as a scoopable dessert or use as a dip alongside fresh fruit and gluten free graham crackers or vanilla wafers.
- For a richer dessert, blend in 4oz of softened cream cheese.
- For a protein rich option, add in 1/2 cup of Greek yogurt or pureed cottage cheese.
Nutrition
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