Pineapple Fluff Recipe

Why You’ll Love This Recipe

I really enjoy how quick and easy this dessert is. Everything comes together in just 10 minutes, and the rest is just chill time. It’s the perfect make-ahead treat for potlucks, barbecues, or holidays when I want something light and refreshing. The texture is rich and creamy with a fluffy finish, and I get a nice contrast from the crunchy pecans and chewy marshmallows. Plus, it’s endlessly customizable depending on what I have in the pantry.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

instant vanilla pudding mix
crushed pineapple (with juice)
Cool Whip
mini marshmallows
shredded coconut (sweetened or unsweetened)
chopped pecans

Directions

1. In a large bowl, I combine the instant vanilla pudding mix with the crushed pineapple—juice and all. I stir until the pudding dissolves completely and the mixture thickens slightly.

2. Next, I gently fold in the Cool Whip to keep the texture light and fluffy.

3. Then I add the mini marshmallows, shredded coconut, and chopped pecans, folding them in carefully until everything is evenly mixed.

4. I cover the bowl and let it chill in the refrigerator for at least 2 hours (sometimes up to 4) so the flavors have time to meld and the texture firms up just right.

5. Before serving, I like to garnish the top with a little extra crushed pineapple, some more pecans and marshmallows, and a sprinkle of coconut for a pretty finish.

Servings and timing

This recipe yields 8 to 10 servings. It takes just 10 minutes to prepare, but I always plan for at least 2 hours of chilling time, so the total time is around 2 hours and 10 minutes.

Variations

When I want to mix things up, I sometimes use instant coconut pudding or cheesecake pudding instead of vanilla for a different flavor profile. I’ve also added chopped maraschino cherries for a pop of color or swapped the pecans for walnuts or almonds depending on what’s in the pantry. If I want a lighter version, I use sugar-free pudding and light Cool Whip.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. It holds up well and sometimes tastes even better the next day. I don’t recommend freezing it since the texture changes once thawed. There’s no need to reheat this dish—it’s best served chilled.

FAQs

Can I make pineapple fluff the day before?

Yes, I often make it a day ahead. The chill time helps the flavors come together and gives it an even better texture.

Do I need to drain the crushed pineapple?

No, I use the juice from the can—it helps dissolve the pudding mix and adds to the overall flavor and consistency.

Can I use homemade whipped cream instead of Cool Whip?

I can, but I make sure it’s stabilized (with a little gelatin or cornstarch) so it holds up during chilling. Otherwise, it may deflate or weep.

What can I substitute for pecans?

If I’m out of pecans or want a nut-free version, I’ve used walnuts, slivered almonds, or simply left them out altogether. It still tastes great.

How do I serve pineapple fluff?

I usually serve it in bowls or dessert cups, but I’ve also used it as a dip with vanilla wafers, graham crackers, or even pretzels for a sweet-and-salty twist.

Conclusion

This Pineapple Fluff recipe is a simple yet delightful dessert I reach for when I need something fast, festive, and refreshing. It’s creamy, fruity, and just the right amount of sweet. Whether I’m serving it at a family gathering, holiday party, or summer cookout, it’s always a hit—and I love how easy it is to customize with whatever I have on hand.