Pineapple Cheesecake Fluff
Light, airy, and no-bake, this Pineapple Cheesecake Fluff combines creamy cheesecake flavor with tropical pineapple sweetness for a fast and crowd-pleasing dessert.
Equipment
- Large mixing bowl
- Plastic Wrap or Airtight Container
- Mixing Spoon or Spatula
Ingredients
Main Ingredients
- 3.4 oz instant vanilla pudding mix
- 20 oz crushed pineapple undrained
- 8 oz whipped topping thawed
- 2 cups mini marshmallows
- 1 cup shredded sweetened coconut optional
- 1/2 cup chopped pecans optional
Instructions
- Step 1: In a large mixing bowl, combine the instant vanilla pudding mix with the entire can of crushed pineapple including the juice. Stir gently until the mixture thickens and is well blended.
- Step 2: Gently fold in the whipped topping, then add mini marshmallows, shredded coconut, and chopped pecans if using. Mix carefully to keep the fluff light and airy.
- Step 3: Cover the bowl tightly with plastic wrap or transfer to an airtight container. Refrigerate for at least 2 hours to allow the fluff to set and flavors to meld.
- Step 4: Before serving, gently stir the fluff to refresh the texture. Garnish with extra chopped pecans or shredded coconut if desired. Serve chilled.
Notes
Make this fluff your own by swapping vanilla pudding for coconut cream pudding for a tropical twist or sugar-free pudding for a lighter option. You can also substitute nuts or add crushed graham crackers or white chocolate chips for extra texture. Store leftovers tightly covered in the fridge for up to 3-4 days; avoid freezing.