Pineapple Fluff
This Pineapple Fluff recipe is a no-bake dessert recipe made with Cool Whip, crushed pineapple, marshmallows, instant pudding, pecans and coconut. Light and refreshing!
A LIGHT AND FRUITY NO BAKE DESSERT
This Pineapple Fluff is a different take on Orange Fluff. I absolutely love fluff desserts – they take no time to whip up and there are a lot of ways to change it up. All you have to do is switch out the pudding flavors or canned fruit. The great thing about fluff recipes is they are a nice sweet treat but aren’t heavy so they are perfect spring and summer desserts!
FREQUENTLY ASKED QUESTIONS:
Just leave it out. Simple as that. If you like coconut flavor but don’t like the flakes, try using coconut pudding instead of vanilla. Or if you can’t find coconut cream pudding, just add a teaspoon of coconut extract to the pudding.
Try adding a teaspoon of rum or rum extract!
Yes. Just remember that homemade whipped cream is not as stabilized as whipped topping so will break down much quicker. You will want to eat the fluff within a day.
Leftovers must be covered and kept refrigerated for up to 3 days. Keep in mind that fluffs do start to break down over time. The pineapple just naturally releases more liquid and it will break down the whipped topping and cause it to get more liquid-y so try to eat this within two days if possible for best texture.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- vanilla instant pudding mix – it needs to be INSTANT and not cook and serve pudding. Cook and serve pudding needs heat to set up and if you accidentally grab a box of that, you will wonder why your fluff isn’t setting up and staying liquid-y. It’s not always obvious on the box which is which so please pay close attention.
- crushed pineapple – you will keep the liquid – do not drain. The liquid will help the pudding mix set up and be less grainy.
- Cool Whip (whipped topping) – remember that whipped topping has to be thawed before use since it comes frozen. Do not thaw it on the counter. It must be thawed in the refrifgerator.
- mini marshmallows – this not only gives texture but it also gives a bit of structure to the fluff as well.
- shredded sweetened coconut – don’t like coconut? Leave it out. See my Frequently Asked Question section above for alternatives.
- chopped pecans – don’t like pecans? leave them out.
HOW TO MAKE PINEAPPLE FLUFF:
In a large bowl, stir together pudding mix and the entire can of crushed pineapple.
Gently stir in Cool Whip, marshmallows, coconut and nuts.
Stir just until combined.
Cover bowl with plastic wrap. Chill for a couple of hours before serving.
CRAVING MORE RECIPES?
- Strawberry Cheesecake Fluff
- Banana Pudding Fluff
- Cherry Pie Fluff
- Watergate Salad
- Ambrosia Salad
- Green & Gold Ambrosia Salad
- Frozen Fruit Salad
- Homemade Fruit Pizza
- Cherry 7Up Fluff
- Strawberry Fluff
- The Best Fruit Salad
- Cranberry Fluff
- Pistachio Fluff
- Oreo Fluff
- Orange Fluff
- Raspberry Fluff
- Pineapple Dip
Originally published: July 2015
Updated photos and republished: March 2025
Pineapple Fluff (+Video)
Ingredients
- 3.4 ounce box instant vanilla pudding mix (or coconut cream instant pudding)
- 20 ounce can crushed pineapple (do not drain)
- 8 ounce tub Cool Whip (whipped topping), thawed
- 2 cups mini marshmallows
- 1 cup shredded sweetened coconut (optional)
- ½ cup chopped pecans (optional)
Instructions
- In a large bowl, stir together 3.4 ounce box instant vanilla pudding mix and 20 ounce can crushed pineapple (do not drain).
- Gently stir in 8 ounce tub Cool Whip (whipped topping), thawed, 2 cups mini marshmallows, 1 cup shredded sweetened coconut and ½ cup chopped pecans.
- Cover bowl with plastic wrap.
- Chill for a couple of hours before serving.
Video
Notes
- If you don’t like shredded coconut, just leave it out and use coconut cream pudding instead of vanilla.
- Or, if you can’t find the coconut cream pudding, just add a teaspoon of coconut extract to the mixture.
- To make it taste more like a Pina Colada, add a teaspoon of rum extract!
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Hi what would be a substitute for cool whip. I am from Australia we don’t have cool whip. Thank you
I address that above in the frequently asked question section 🙂 Do you know how to make homemade whipped cream?
This stuff is amazing! I could eat the whole bowl..
Ha! Same here! Thanks so much Lori!
Very very good. Tastes like summer!!
Oh man. This dessert is just absolutely delicious. I did leave out the pecans. It’s just so light and fluffy. My daughter and I made this together turned out so well. We are adding it to our recipe box of food we make together.
Thanks so very much June!
I love the recipe and wonder if it would be ok to mix graham cracker and ritz crumbs with butter and bake a crust, chill it, then spread this fluff atop and chill before serving.
I’ve never done that but I suppose it doesn’t hurt to give it a try!
The recipe calls for a 3.4 oz box of pudding HOWEVER, if you read the boxes on the pudding boxes they only come in 3 oz and 4.6 oz. I haven’t made it yet because with other recipes if I use the 3 oz box it comes out runny so now I am thinking of using the bigger box but that might be too much. Any suggestions would be appreciated.
Thank you
Jell-O gelatin is a 3 ounce box. The Jell-O pudding box is 3.4 ounce. Please refer to my ingredient photo.
How long with the hold up in the refrigerator before serving?
going to try this. sounds great my husband loves the orange stuff fixed this way so he will love this thank you for sharing
Hope you love it!!
Recipe turned out great, except I wish I would have doubled ingredients. I made it as is to take to a potluck and it didn’t seem like a very big bowl.
We truly enjoy this recipe! I have made it many times. So delicious in every way.
So wonderful to hear that!! Thanks so much for taking the time to come back & leave a comment!
OMG Brandie! This is amazing! I added some mandarin oranges, toasted chopped Walnuts, fruity marshmallows and both of the rum and coconut extracts. I also used vanilla pudding because we don’t care for the coconut. Thanks Brandie for the recipe!
Memories of my Mom making the same simple recipe and how we all.loved it!
Have you ever tried the recipe with lemon pudding? Would you recommend?
I toasted coconut & chopped pecans to mix in or place on top before serving or mini chocolate chips or both, yum!
We had this for Christmas, and it was so yummy!! Definitely a “Keeper”!! Thanks for sharing it. 🙂
Do you mean one 1.34oz. package of pudding?
Excellent! Added 12oz marachino cherries too. A keeper.
I LOVE SOUTHERN COOKING
Me too! 🙂
Looks wonderful!
Also known at the Watergate Salad from the 70s
Is the pineapple fluff 3 pts in weight watchers?
Addicting!
Has anyone tried using the jar marshmallow stuff?