Whether you call it a side dish or a dessert, this 5-ingredient pineapple fluff salad is the undisputed champion of the retro potluck circuit. It’s light, creamy, and possesses that distinct Midwestern “church cookbook” charm that makes it disappear the moment it hits the table.

Perfect for the “I forgot I had a cookout today” panic or a low-effort weeknight treat, this no-bake recipe takes about 15 minutes to prep and tastes like a tropical vacation in a bowl.

5-Ingredient Pineapple Fluff Salad

Pro Tip: If you’re serving this as a dessert, pair it with something crunchy like shortbread cookies or buttery crackers to balance out the cloud-like texture.

Ingredients

Directions

1. The Base: In a large mixing bowl, combine the entire can of crushed pineapple (do not drain the juice) with the dry vanilla pudding mix. Stir until the pudding is fully dissolved and the mixture begins to thicken.

2. The Fluff: Gently fold in the thawed whipped topping. Work slowly here—you want to combine it until smooth without deflating all that glorious air.

3. The Mix-ins: Stir in the mini marshmallows and shredded coconut until evenly distributed.

4. The Chill: Cover and refrigerate for at least 1 hour. This gives the marshmallows time to soften and the flavors a chance to get to know each other.

5. Serve: Give it one quick stir before scooping it into bowls or clear cups for a pretty presentation.

Storage & Meal Prep

• Leftovers: Keep covered in the fridge for up to 3 days.

• Grab-and-Go: This is a fantastic meal-prep hack. Portion the fluff into individual containers for a quick hit of sunshine in your lunchbox throughout the week.