Need a last-minute treat? Whip this up in 20 minutes and throw it in the fridge. This is one of the easiest desserts to put together. We use freshly whipped cream, cream cheese, and pineapple in ours, which is always a crowd pleaser.
For more creamy goodness, try our Cranberry Fluff or Oreo Fluff.
Why Our Recipe
- No instant pudding or cool whip. Just real cream, cream cheese, and fruit for the best flavor.
- Easy make-ahead dessert with minimal prep and maximum crowd-pleasing power.
This light and fluffy dessert comes together with a few simple ingredients. The hardest part? Waiting for it to chill in the fridge, because a chilled dessert fluff tastes the best (seriously, trust us). You can also easily customize it with more fruit and toppings. Our favorites are cherries and a sprinkle of shredded coconut!
Ingredient Notes
- Pineapple: We use a mixture of both crushed pineapple and pineapple chunks. Just be sure to drain them well so your fluff isn’t watery.
- Vanilla Extract: Pure vanilla extract gives the best flavor, but imitation vanilla also works.
- Cream Cheese: Soften cream cheese entirely before mixing to get a smooth, whipped consistency. Cold cream cheese causes lumps.
- Heavy Cream: This is not the same as whipping cream. If you need a substitute, use buttermilk to keep the same thick consistency.
- Mini Marshmallows: Avoid using the large marshmallows as they are too big and will make your overall dip too lumpy and hard to eat.
Using Fresh Pineapple
We don’t just use canned pineapple in this recipe for convenience. It’s about science! Fresh pineapple contains an enzyme called bromelain that can break down whipped cream and cause it to deflate.
To use fresh pineapple in this recipe, you’ll need to cook it first. Cooking the pineapple deactivates the enzyme and makes it safe to use with dairy. Chop the pineapple into small pieces and simmer it in a saucepan over medium heat for about 5 minutes. Let it cool completely before adding to the fluff.
Want to take it to the next level? Mix in some toasted coconut flakes, white chocolate chips, or chopped pecans or walnuts for a little crunch.
For toppings, try maraschino cherries for a pop of color or extra pineapple chunks on top. You could also serve it in a hollowed-out pineapple if you are feeling extra (like us!).
Chilling
Chilling this fluff is a crucial step in making this recipe as it allows the flavors to blend and the heavy cream and whipped cream cheese to set up. The overall taste and texture are better when it has been chilled in the refrigerator for at least one hour prior to serving.
Troubleshooting
If your fluff ends up too runny, you can still save it. First, try chilling it for at least an extra hour. Sometimes the cream just needs more time to firm up in the fridge. If it’s still too runny after that, gently fold in an extra handful of mini marshmallows or a few tablespoons of whipped cream cheese to help absorb some of the moisture.
If the mixture feels overly dense or deflated, it’s often from over-mixing or using too heavy a hand when folding. Try lightening it up by whipping a bit more cream (about 1/4 cup) to stiff peaks and gently folding it in.
Make it a Dip
While you can certainly enjoy this pineapple fluff by the spoonful, you can also mix things up by adding some crunchy, sweet or salty pairings. Buttery crackers like Ritz, graham crackers, cookies, and pretzels are all great options.
Storage Instructions
Refrigerate: Since this dessert contains cream cheese, leftovers should be refrigerated. Store in an airtight container for 2-3 days away from heat and moisture.
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