Easy Pineapple Fluff Salad (Printable Version)
Light pineapple and cream cheese fluff with marshmallows, coconut, and nuts chilled for a refreshing treat.
# Everything You’ll Need:
→ Fluff Salad
01 -
1 (20-ounce) can crushed pineapple, well drained
02 -
1 (8-ounce) container thawed whipped topping
03 -
1 (3.4-ounce) package instant vanilla pudding mix
04 -
1 cup mini marshmallows
05 -
1 cup (8 ounces) softened cream cheese or cottage cheese
06 -
1/2 cup shredded sweetened coconut (optional)
07 -
1/2 cup chopped pecans or walnuts (optional)
08 -
1/2 teaspoon pure vanilla extract
09 -
Pinch of salt
→ Garnish (Optional)
10 -
Extra whipped cream for dollops
11 -
Maraschino cherries for color
12 -
Toasted coconut flakes for tropical flavor
13 -
Crushed graham crackers or vanilla wafers for crunch
# Steps to Cook:
01 -
Drain crushed pineapple thoroughly using a fine-mesh sieve, reserving 2 tablespoons of juice. In a large bowl, beat softened cream cheese with a hand mixer until smooth and fluffy.
02 -
Add instant vanilla pudding mix and reserved pineapple juice to cream cheese. Blend on low speed until fully incorporated and creamy.
03 -
Using a rubber spatula, gently fold in drained pineapple, then fold in the entire whipped topping until no streaks remain.
04 -
Gently stir in mini marshmallows along with the optional shredded coconut and chopped nuts.
05 -
Transfer mixture to a serving bowl, cover tightly with plastic wrap, and refrigerate for at least 2 hours or overnight to allow flavors to meld and texture to firm.
06 -
Before serving, garnish with desired toppings such as extra whipped cream, maraschino cherries, and toasted coconut flakes. Serve chilled.
# Extra Suggestions:
01 -
Ensure pineapple is well drained to prevent a watery texture. Beat cream cheese until completely smooth for a velvety base. Fold whipped topping gently to maintain lightness.