A dreamy mix of cream cheese, vanilla pudding, and whipped cream is loaded with juicy bits of sweet tropical fruit in this Pineapple Fluff Salad.
If you’ve never tried a pineapple fluff salad, you’re missing out. This reminds me of the Watergate salad and ambrosia salad that my grandmother would make whenever we visited.
Is it a salad? a side dish? a dessert? For me, this “salad” has always been closer to dessert than anything else. Much like the classic Strawberry Pretzel Salad that my family goes crazy for every time I make it, I sure do get a kick out of calling both of these recipes a salad.
What’s not to love for a child, with such a light and fruity, sweet dessert? And, as an adult cook, I can appreciate the simplicity and speed of this dish. It takes just a few minutes to whip together!
I found this pineapple salad recipe in the cookbook, from Alma’s Kitchen, that I picked up a few weeks ago while in Sugarcreek, OH. This has been one of my favorite Amish cookbooks yet, as there are interesting family stories shared throughout the book.
I met Alma and purchased her cookbook while we were at The Farm at Walnut Creek. (If you live anywhere near Central Ohio, put the farm on your must-do list. It’s so much fun.)
Pineapple Salad Recipe
You’ll need the following ingredients to make this recipe:
- cream cheese
- canned crushed pineapple
- vanilla instant pudding mix
- canned pineapple chunks (drained)
- whipped topping
To begin, add the cream cheese to a large bowl. Then, beat with a mixer until smooth.
Next, add the crushed pineapple and the pudding mix, and beat again to combine.
Add the pineapple chunks and half of the whipped topping, then stir to combine.
Fold in the remaining whipped topping. Refrigerate until ready to serve.
Pineapple Fluff Salad
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- 8 ounces cream cheese room temperature
- 20 ounces canned crushed pineapple
- 1 3.4 ounce package vanilla instant pudding mix
- 20 ounces pineapple chunks drained
- 8 ounces whipped topping thawed
- In a large bowl, beat the cream cheese with a mixer until smooth. Add the crushed pineapple and pudding mix and beat again to combine.
- Stir in the pineapple chunks and half of the whipped topping. Fold in the remaining whipped topping. Refrigerate until ready to serve.