Pineapple Fluff (Print version)
A cool, creamy Pineapple Fluff dessert made with crushed pineapple, vanilla pudding, whipped topping, marshmallows, coconut, and pecans.
# Ingredients:
For the fluff
01 -
1 can (20 oz / 567 g) crushed pineapple in juice, undrained
02 -
1 package (3.4 oz / 96 g) instant vanilla pudding mix
03 -
1 container (8 oz / 225 g) frozen whipped topping, thawed
04 -
2 cups (100 g) mini marshmallows
05 -
1 cup (85 g) sweetened shredded coconut
06 -
1/2 cup (55 g) chopped pecans
For serving
07 -
1/3 cup (55 g) drained maraschino cherries, halved or whole
08 -
Extra chopped pecans or coconut, optional
# Instructions:
01 -
Add the undrained crushed pineapple and dry vanilla pudding mix to a large bowl. Stir until the pudding is fully moistened, then let it stand for 5 minutes.
02 -
Add the thawed whipped topping and fold gently with a spatula until the mixture is creamy and even.
03 -
Fold in the mini marshmallows, shredded coconut, and chopped pecans until evenly distributed.
04 -
Cover the bowl and refrigerate for at least 2 hours, or up to overnight, so the marshmallows soften and the mixture sets.
05 -
Stir gently before serving. Spoon into a serving bowl and top with maraschino cherries, plus extra pecans or coconut if desired.
# Good to know:
01 -
Best chilled for at least 2 hours before serving.
02 -
Use pineapple packed in juice, not heavy syrup, for a fresher flavor.
03 -
Leftovers keep covered in the refrigerator for up to 3 days.