Here’s a light, creamy dessert that I absolutely adore: a sweet pineapple-fluff salad made with whipped topping, instant vanilla pudding mix, and mini marshmallows. It comes together so easily and always seems to vanish fast at gatherings.
Why You’ll Love This Recipe
I love how simple this recipe is—just a few ingredients and minimal effort. The texture is airy and fluffy from the whipped topping, the vanilla pudding mix gives it a nice creamy body, and the mini marshmallows add a fun soft chew. The pineapple brings a bright, tropical sweetness that keeps the dessert feeling fresh (rather than overly rich). It’s perfect for when I want something easy but still impressive.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 (8-ounce) tub whipped topping (thawed)
1 (3.4-ounce) package instant vanilla pudding mix
1 cup mini marshmallows
Directions
In a mixing bowl, add the thawed whipped topping.
Sprinkle in the instant vanilla pudding mix; gently stir until the pudding is evenly incorporated into the whipped topping.
Fold in the mini marshmallows, making sure they’re distributed throughout.
Cover the bowl and refrigerate for at least 30 minutes (or longer if you prefer it firmer) so that the mixture sets and the flavors meld.
Serve chilled.
Servings and Timing
This recipe yields approximately 6 servings.
Prep time: about 10 minutes.
Chill time: at least 30 minutes (you can chill longer if desired).
Total time: roughly 40 minutes (including chilling).
Variations
Here are a few ways I’ve tweaked this recipe for different flavor profiles:
Add a can of drained crushed pineapple (or pineapple tidbits) for extra pineapple flavor and texture.
Stir in 1 cup of sweetened shredded coconut for a tropical twist.
Mix in ½ cup of chopped nuts (pecans or walnuts) if I want a bit of crunch.
Swap the vanilla pudding mix for coconut-cream or banana-cream pudding mix for a flavor variation.
Use sugar-free or light versions of whipped topping and pudding mix to reduce calories.
Storage/Reheating
Since this is a chilled dessert, there’s no reheating. For storage:
Keep any leftovers in an airtight container in the refrigerator. I find it stays good for up to 3 days before the texture starts to soften too much.
Before serving leftovers, give it a gentle stir to restore some fluffiness.
FAQs
How long can I make this dessert ahead of time?
I usually make it a few hours before serving (at least 30 minutes). It can be made the day before, stored in the fridge overnight, and still taste great. Just give it a stir before serving.
Can I use fresh pineapple instead of canned (or no pineapple at all)?
Yes — if you prefer fresh pineapple, you can chop it into small pieces and drain as needed. If you skip pineapple entirely, the base recipe still works; it will just have a more neutral whipped-vanilla flavour.
What if I don’t have mini marshmallows?
You can use regular size marshmallows chopped into bite-sized pieces, or omit them entirely. The texture will be slightly different (less chew), but still delicious.
Is there a non-dairy or vegan alternative?
Yes — use a non-dairy whipped topping alternative and a dairy-free instant pudding mix. Just ensure they’re compatible with being chilled and folded into marshmallows or other mix-ins.
Can I freeze this dessert?
Freezing is not recommended because the whipped topping and marshmallows can lose texture and become watery when thawed. It’s best served fresh and chilled from the fridge.
Conclusion
This Cool Whip Pineapple Fluff is one of those effortless desserts that deliver big on taste without big effort. I love that I can pull it together in about 10 minutes, and it always feels like a treat. With simple ingredients, you get a dessert that’s light, fun, and perfect for when I want something sweet without fuss. If you decide to make it, I hope you enjoy it just as much as I do!
This Cool Whip Pineapple Fluff is a light, creamy, and refreshing dessert made with whipped topping, instant vanilla pudding, mini marshmallows, and sweet pineapple. It’s quick to prepare, fluffy in texture, and perfect for potlucks, picnics, or an easy make-ahead treat.
Ingredients
1 (8-ounce) tub whipped topping (thawed)
1 (3.4-ounce) package instant vanilla pudding mix
1 cup mini marshmallows
1 (20-ounce) can crushed pineapple, drained (optional but recommended)
Instructions
In a large mixing bowl, add the thawed whipped topping.
Sprinkle in the instant vanilla pudding mix and stir until evenly incorporated.
Fold in the mini marshmallows and drained crushed pineapple until well combined.
Cover the bowl and refrigerate for at least 30 minutes, or until chilled and set.
Serve cold and enjoy!
Notes
Add shredded coconut or chopped nuts for extra flavor and texture.
Swap vanilla pudding for coconut or banana cream for a fun variation.
Use sugar-free pudding mix and light whipped topping for a lower-calorie version.
Store leftovers in the refrigerator for up to 3 days.
Do not freeze, as the texture may separate after thawing.
