Creamy Pineapple Dessert Fluff

Pineapple Fluff is a beloved retro “dessert salad” that’s light, creamy, and packed with bright tropical flavor. Using the pineapple juice to activate the instant pudding creates a smooth, stable base that holds the soft marshmallows and crunchy pecans beautifully. It’s perfect for summer cookouts or as a lighter sweet option during the holidays.

Pineapple Fluff

Ingredients

Base & Texture

• 1 can (20 oz) crushed pineapple with juice
• 1 package (3.4 oz) instant vanilla pudding mix
• 2 cups mini marshmallows
• 1 cup sweetened coconut flakes
• ½ cup chopped pecans

Homemade Whipped Cream

• 1 cup heavy cream
• ½ cup powdered sugar

Instructions

Step 1: Create the Base
In a large mixing bowl, stir together the instant pudding mix and the entire can of crushed pineapple, including the juice. Mix until the pudding is fully dissolved and the mixture begins to thicken.

Step 2: Fold in Add-Ins
Gently fold in the marshmallows, coconut flakes, and chopped pecans until everything is evenly combined.

Step 3: Whip the Cream
Using a chilled bowl, beat the heavy cream and powdered sugar with a mixer on medium-high speed until stiff peaks form.

Step 4: Combine
Carefully fold the whipped cream into the pineapple mixture using a rubber spatula. Use a light folding motion to maintain a fluffy texture.

Step 5: Chill
Refrigerate for 2–4 hours to allow the marshmallows to soften and the flavors to blend. While it can be served right away, chilling improves both texture and flavor.

Pro Tips

• Folding: Use a spatula rather than a whisk or mixer to prevent deflating the fluff.
• Shortcut: Substitute the whipped cream and sugar with 8 oz of thawed Cool Whip if needed.
• Juice: If liquid settles at the bottom after chilling, gently fold it back in before serving.
• Variations: Swap pecans for walnuts, leave out nuts altogether, or add an extra ½ cup of marshmallows for extra fluff.