This post may contain affiliate links. For more information, read my disclosure policy.

This easy Pineapple Fluff recipe is a no-bake tropical dessert. It comes together in just minutes and is the perfect side dish or dessert. Plus it tastes amazing!

pineapple fluff with nuts and cherries on top in a white bowl.

Perfect Side Dish or Dessert

This pineapple fluff recipe combines so many delicious ingredients to create a dessert salad. Fluff Salad is a traditional side dish for family gatherings and potlucks. The whipped topping mixes with the vanilla instant pudding to create a light and fluffy base that is then mixed with cherries and nuts and marshmallows.

ingredients in pineapple fluff laid out on a marble counter.

Ingredients Needed

Instant Vanilla Pudding Mix: You really can use any flavor you want, just make sure it’s instant pudding mix.
Marshmallows: Mini marshmallows are the best because they’re small and bite size.
Cool Whip: Or any other whipped topping or even fresh whipped cream.
Crushed Pineapple: With the liquid still in it – the liquid will make the pudding. You can also use pineapple tidbits in juice (but I wouldn’t use pineapple chunks).
Mix-Ins: Traditionally, a pineapple fluff salad includes coconut, Maraschino Cherries, and Chopped Nuts (pecans or walnuts).

process shot of pineapple fluff being made.

How to make Pineapple Fluff

Place pineapple with juices in a large mixing bowl. Add vanilla pudding and stir until combined.
Fold in whipped topping.
Add marshmallows, coconut, nuts, and cherries to the mixture and stir.
Cover and chill at least 1 hour before serving.

Variations

You can use any fruit you like in fluff salad, like bananas or strawberries.
If you use pistachio pudding mix you get Watergate salad!
Fluff is kind of like ambrosia salad, but that one is usually made with cottage cheese or sour cream.

Expert Tips

Use whatever nuts you like best, but pecan and walnuts are the traditional choice. Macadamia nuts would taste delicious as well!
Dry the cherries before adding into the recipe to avoid extra sogginess.
If there is an add-in that you do not like, feel free to exchange it or skip!

Storage and Make Ahead

This gets better the longer it sits so you can easily make it ahead of time, up to 2 days. Store in an airtight container or covered in plastic wrap in the fridge for 3-4 days. I do not recommend freezing it.