Pineapple Fluff Salad with Cherries (Refreshing No Bake Dessert)
This Pineapple Fluff Salad is a creamy crowd-pleasing dessert packed with juicy pineapple and fluffy whipped topping. It’s sweet, refreshing and incredibly easy to make, just stir everything together and let it chill. This easy no-bake treat is perfect for potlucks, spring get-togethers, and summer cookouts when you need a quick dessert everyone will love.
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Love fluff desserts? You may also want to check out this Lemon Fluff Salad.
How to Make Pineapple Fluff Salad with Whipped Topping
Here are the ingredients you need to make this pineapple fluff salad recipe, plus step by step instructions for how to make it.
Ingredients
- 20 oz can crushed pineapple, undrained
- 3.4 oz instant vanilla pudding mix
- 8 oz whipped topping, thawed
- 1 cup Mini marshmallows
- ½ cup maraschino cherries, halved
- ½ cup chopped pecans
- ½ cup coconut
Step by Step Instructions
1. In a large mixing bowl, combine the dry pudding mix and the crushed pineapple (with the juice). Whisk for about 2-3 minutes, until the mixture thickens and starts to set.
2. Add the whipped topping to the bowl and gently stir until fully blended and smooth, scraping down the sides as needed.
3. Fold in the remaining ingredients, mixing just until evenly distributed so the texture stays light and fluffy.
4. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld and the salad to fully chill.
5. Before serving, give it a quick stir and add any extra toppings or mix-ins for a fresh finish, if desired.
Pineapple Fluff is one of those classic recipes that never goes out of style. It may be simple, but it’s so satisfying. And the best part? It takes just minutes to mix together with no complicated steps. With its creamy texture and bright pineapple flavor, it’s always a crowd favorite.
More Fluff Desserts
- Strawberry Fluff Salad
- Pineapple Lemon Fluff Salad
- Berry Cheesecake Fluff Salad
- Easter Fluff Salad with Peeps
Pineapple Fluff Salad with Cherries
Ingredients
- 20 oz can crushed pineapple, undrained
- 3.4 oz instant vanilla pudding mix
- 8 oz whipped topping, thawed
- 1 cup Mini marshmallows
- ½ cup maraschino cherries, halved
- ½ cup chopped pecans
- ½ cup coconut
Instructions
- In a large mixing bowl, combine the dry pudding mix and the crushed pineapple (with the juice). Whisk for about 2-3 minutes, until the mixture thickens and starts to set.
- Add the whipped topping to the bowl and gently stir until fully blended and smooth, scraping down the sides as needed.
- Fold in the remaining ingredients, mixing just until evenly distributed so the texture stays light and fluffy.
- Cover the bowl and refrigerate for 1 hour to allow the flavors to meld and the salad to fully chill.
- Before serving, give it a quick stir and add any extra toppings or mix-ins for a fresh finish, if desired.
