Pineapple Fluff Salad
A classic, no-bake, crowd-pleasing dessert that is ridiculously easy to whip up, perfect for any gathering.
Equipment
- Mixing bowl largest mixing bowl
- Whisk or Spoon for mixing
- Spatula or large spoon for folding
- Serving dish pretty serving dish
- Airtight container for storage
Ingredients
Main ingredients
- 20 oz crushed pineapple undrained
- 2 (3.4 oz) packages instant coconut cream pie pudding mix
- 1 cup sour cream
- 8 oz whipped topping thawed
- 1 cup mini marshmallows
- 0.5 cup pecans chopped
Instructions
- Combine the crushed pineapple (juice and all!), both packages of the instant coconut cream pie pudding mix, and the sour cream in your largest mixing bowl. Mix everything until it’s well combined.20 oz crushed pineapple
- Gently fold in the thawed whipped topping into the pineapple-pudding mixture using a spatula or a large spoon. Fold from the bottom up, trying not to deflate the air.20 oz crushed pineapple
- Stir in the mini marshmallows and the chopped pecans to distribute them evenly.20 oz crushed pineapple
- Chill the mixture in the refrigerator for at least 30 minutes before serving.
Notes
Best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for 2-3 days. The marshmallows might soften slightly over time.