Pineapple fluff comes together in a matter of minutes to create a dreamy pineapple dessert or sweet side dish that is perfect for any occasion.
Long-time MBA readers might know that we’re kind of obsessed with fluff “salads” around here. From ambrosia salad and watergate salad to cranberry fluff, these creamy, dreamy dishes are where it’s at.
One of my favorite things about fluff is the wide variety of flavor combinations you can try. This pineapple fluff is one of our favorites!
WHAT IS “FLUFF”?
If you grew up in the Midwest, chances are good that you’ve seen “fluff” at a potluck or cookout, even if you didn’t know that’s what it was.
These dishes are sometimes called “fluff salad” even though they aren’t like a typical salad – it’s just what they’re called!
These dishes are sweet, creamy, and light in texture. They are usually a combination of some kind of fruit, jello or pudding, whipped topping, and sometimes mini marshmallows.
Even though they’re sweet and can definitely be served as a dessert, sometimes you’ll see them served as a side dish, especially at the holidays. There’s nothing quite like a bite of sweet fluff alongside the holiday ham or turkey.
This pineapple fluff is one that my family likes to enjoy as both a side and a dessert!
My pineapple fluff recipe
One great thing about fluff recipes are the simple ingredients. This pineapple fluff has pineapple jello, crushed pineapple, cool whip, mini marshmallows…and cottage cheese.
The first time I shared my orange fluff recipe, some people were a little iffy about the cottage cheese. But I’m here to tell you that it imparts an amazing texture to this recipe and also prevents it from being too sweet.
Please don’t skip it or swap it!
My mom always pureed the cottage cheese when she made fluff desserts. Pureeing the cottage cheese makes it pretty much undetectable and creates a thick, creamy texture that helps make the fluff…well, fluffy!
My dad absolutely loathes cottage cheese and he regularly eats huge servings of this pineapple fluff after dinner. In fact, I think he still doesn’t know that he raves about a dessert that contains cottage cheese.
HOW TO MAKE PINEAPPLE FLUFF
We love a no-bake dessert. No oven, no stove, no heat required at all – so pineapple fluff is perfect for making at the holidays when your oven and stove space is limited!
Ingredients you’ll need
We already covered that this recipe uses cottage cheese, but let’s look at the ingredients in detail:
- 16 ounces cottage cheese
- 2 (3-ounce) boxes pineapple jello
- 16 ounces frozen whipped topping, thawed
- 2 (8-ounce) cans crushed pineapple, drained
- 2 1/2 cups mini marshmallows
For the whipped topping, you can use cool whip or TruWhip, whichever you prefer. You could also substitute the whipped topping for stabilized whipped cream frosting.
Make sure you use crushed pineapple. Pineapple tidbits or chunks won’t incorporate as evenly into the fluff.
You will also want to make sure you get regular mini marshmallows. I’ve used the fruit-flavored marshmallows in some fluff recipes, but I prefer the plain ones in this recipe so that the tangy pineapple flavor shines through.
Making this recipe
The first step to making this pineapple fluff is to puree the cottage cheese in a food processor until smooth. You will need a food processor for this – a high-speed blender might work as well, but it won’t be as easy to do.
Add the pureed cottage cheese to a large bowl and whisk in the powdered jello until well combined.
Switch to a rubber spatula and fold in the whipped topping. When no streaks remain, fold in the crushed pineapple and the mini marshmallows.
When everything is well combined, cover the fluff and refrigerate it for at least 2 hours before serving.
For a pretty presentation, feel free to divide the pineapple into small dishes and garnish with whipped cream or more whipped topping, pineapple slices, and a sprig of mint.
MORE SWEET SALAD RECIPES
If you love this pineapple fluff, check out some of my other favorite dessert “salad” recipes:
- 16 ounces cottage cheese
- 2 packages pineapple-flavored gelatin 3 ounces each
- 16 ounces frozen whipped topping thawed
- 2 cans crushed pineapple drained, 8 ounces each
- 2 ½ cups mini marshmallows
- Puree cottage cheese in a food processor until smooth.
- Transfer the pureed cottage cheese to a large bowl and whisk in the powdered gelatin until thoroughly incorporated.
- Use a rubber spatula to fold in the whipped topping until no streaks remain.
- Fold in crushed pineapple and mini marshmallows.
- Cover and refrigerate for at least 2 hours.
- If desired, serve topped with a dollop of whipped cream or whipped topping and fresh pineapple slices.