Easy Pineapple Fluff

With warmer weather just around the corner and Easter in just a few weeks, I thought now was the perfect time to share this Easy Pineapple Fluff.  I think this salad/dessert is a staple in recipe boxes around the country, and it’s really just another variation of this Cranberry Orange Fluff.  All you need to do is swap out the pudding flavors and the fruits and you’re good to go – the flavor combinations are endless.

Here, I used vanilla pudding, crushed pineapple, Cool Whip, marshmallows, and shredded coconut.  You could (should!!) also add in chopped pecans, which I highly recommend.  I placed some on top for the photos because the recipe is really better with them, but I didn’t stir them throughout, because I am the only one in my family who eats nuts and I didn’t want to eat this entire recipe myself. 😉

I love the cheerful yellow color of this pineapple fluff – it just says spring to me!

I’m not sure why I don’t make these fluffs more often; my son ♥️ loves ♥️ them and they are just so darn easy to make.  My grandmother always made these types of desserts (salads?) for every event when I was growing up – I didn’t care for them much then, but I love them now.  And serving them at my own holiday table reminds me of my childhood.  ❤️

What are your favorite dishes from your holiday table?  I’d love it if you would comment below and share them with me!

Easy Pineapple Fluff
Easy Pineapple Fluff

Easy Pineapple Fluff


  • 1 box (3.4 ounce) vanilla instant pudding mix
  • 1 20-ounce can crushed pineapple with juice (do NOT drain)
  • 1 8-ounce container Cool Whip, thawed
  • 2 cups miniature marshmallows
  • 1 cup sweetened shredded coconut
  • ½ cup chopped pecans, optional


  1. In a large bowl, stir together dry pudding mix and entire can of crushed pineapple with juice until well combined.
  2. Gently fold in the Cool Whip, marshmallows, coconut, and pecans, if using.
  3. Cover bowl with lid or saran wrap, and refrigerate for at least 2 hours prior to serving.


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