Ingredients
Serves 10–12
1 (20 oz) can crushed pineapple, drained VERY well (reserve 2 Tbsp juice)
1 (8 oz) tub Cool Whip, fully thawed (or homemade whipped cream—see notes)
1 (3.4 oz) box instant vanilla pudding mix (Jell-O—don’t substitute cook-and-serve)
1 cup mini marshmallows
½ cup sweetened shredded coconut (toast 5 min at 325°F for deeper flavor—optional but recommended)
½ cup chopped pecans or walnuts, toasted (optional)
Creamy Base Options (choose one):
8 oz (225 g) full-fat cream cheese, softened
or 1 cup (225 g) small-curd cottage cheese, blended until smooth
Plus ½ tsp pure vanilla extract + pinch of fine sea salt
Step-by-Step Instructions
Drain pineapple in a fine-mesh strainer over a bowl. Press gently with a spoon to extract all but 2 Tbsp of juice—discards any excess. Wet pineapple = runny fluff.
2. Build the Creamy Foundation
In a large bowl, beat cream cheese (or blended cottage cheese) with vanilla and salt until silky-smooth (~1 min).
Add pudding mix and reserved 2 Tbsp pineapple juice. Beat 1 minute—until thickened and glossy. Mixture will thicken further as it chills.
3. Fold with Intention
Gently fold in drained pineapple—just until distributed.
Add Cool Whip in 3 batches, using a spatula and fold (don’t stir!)—preserving airiness. Stop when no white streaks remain.
Stir in marshmallows, coconut, and nuts (if using). Marshmallows will soften as it chills—perfectly.
4. Chill to Perfection
Scrape into a 3-qt serving bowl or individual parfait glasses.
Cover surface directly with plastic wrap (prevents skin). Refrigerate at least 4 hours (overnight is ideal—flavors deepen, texture firms).
5. Serve with Flair
Just before serving, fluff gently with a spoon.
Garnish with:
→ Toasted coconut + maraschino cherries
→ Crushed vanilla wafers or graham cracker crumbs
→ A drizzle of honey-lime syrup (1 Tbsp honey + 1 tsp lime juice)
Tips for Perfect Gravy
(Note: This is intentionally un-sauced—but for a piña colada drizzle, blend 2 Tbsp pineapple juice + 1 Tbsp coconut cream + ½ tsp rum extract.)
Serving Suggestions
Layer in a trifle dish with graham cracker crumbs and pineapple chunks
Serve in hollowed-out pineapple halves for a tropical presentation
Dollop over vanilla ice cream or angel food cake
Pair with sparkling rosé—the acidity cuts the sweetness beautifully
Storage & Make-Ahead Tips
Keeps airtight in fridge 3–4 days (marshmallows soften further—still delicious!).
Do not freeze—Cool Whip separates upon thawing.
Prep base (without Cool Whip) 1 day ahead; fold in whipped topping just before chilling.
Frequently Asked Questions
Can I use sugar-free pudding?
Yes—but texture may be slightly less stable. Add 1 Tbsp cornstarch to pudding mix to compensate.
No Cool Whip?
Use 2 cups homemade whipped cream (1 cup heavy cream + 2 Tbsp powdered sugar + ½ tsp vanilla, whipped to stiff peaks). Fold in at the end.
Dairy-free?
Use coconut cream (chilled, whipped) + DF cream cheese (Kite Hill) + DF pudding (Jell-O has a DF version).
Allergy Information
Contains: Dairy, soy (in Cool Whip/pudding—check labels).
Nut-free: Omit nuts; ensure coconut is processed in nut-free facility.
Gluten-free: Verify pudding mix is GF (Jell-O instant is GF).
Nutrition Facts
(Per ¾-cup serving)
Calories: 220 | Protein: 3g | Fat: 12g (sat 8g) | Carbs: 26g | Fiber: 1g | Sugar: 20g | Sodium: 180mg
Final Thought
There’s quiet joy in a dessert that asks for so little yet gives so much. This fluff doesn’t demand perfection—it invites playfulness: the plop of marshmallows, the swirl of coconut, the scent of vanilla rising as you fold. And as you lift a spoonful—cool, creamy, studded with pineapple—and taste that first bright burst, you’ll remember: happiness isn’t always in the grand gestures.
Sometimes, it’s in a bowl, shared slowly, on a warm afternoon, with the ones you love.
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