Easy Pina Colada Fluff Salad

Pina colada fluff salad topped with extra marshmallows, Cool Whip, cherries, and a pineapple wedge.

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This creamy, tropical dessert salad recipe is light and fluffy. Made with pineapple, coconut pudding mix, and Cool Whip, it comes together in minutes. The perfect summer treat for summer BBQs, potlucks and holidays.

Prep Time15

Chill Time2

Total Time2 15

Course: Dessert, Salad, Side Dish

Cuisine: American

Servings:

Calories: 286kcal

Author: Lori

Equipment

Ingredients

2 20-ounce cans pineapple tidbits in juice
2 3.4 ounce boxes instant coconut cream pudding mix
8 ounces Cool Whip whipped topping
10 ounce bag mini marshmallows
1 ½ cups shredded coconut
1 cup chopped walnuts
Maraschino cherries optional for topping

Instructions

Drain the cans of pineapple, reserving the juice.
2 20-ounce cans pineapple tidbits in juice
Combine the pudding mix with the reserved pineapple juice in a large mixing bowl and stir until it thickens and there are no streaks of pudding powder.
2 3.4 ounce boxes instant coconut cream pudding mix
Gently fold in the whipped topping, making sure not to overmix.
8 ounces Cool Whip whipped topping
Fold in the mini marshmallows, coconut, pineapple tidbits and chopped nuts.
10 ounce bag mini marshmallows, 1 ½ cups shredded coconut, 1 cup chopped walnuts
Store in the refrigerator for 2-4 hours before serving, allowing the salad to set up and the marshmallows to soften.
When ready to serve, top with additional whipped cream and maraschino cherries if desired.
Maraschino cherries

Notes

Sugar free pudding mix works in this recipe.
Remember to get pineapple in juice and not in syrup to avoid making the salad overly sweet.
Light or low-fat Cool Whip can be used. You can also make it with fresh whipped cream - but keep in mind the salad will only keep for 1-2 days before the whipped cream starts breaking down.
Don’t skip the chill time - it allows the salad to thicken, marshmallows to soften and the flavors to blend together.
Salad can be made a day ahead of time and stored in the refrigerator until ready to serve.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The marshmallows become mushy and the fruit starts breaking down if you store it longer.
Makes approximately (10) 3/4-cup servings.

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