Pineapple Cheesecake Fluff Salad

Pineapple Cheesecake Fluff is a summer party, potluck and holiday favorite! Only 4 ingredients and so easy to make! Serve as a side or dessert!

This post contains Amazon Affiliate links. Hot Eats and Cool Reads may receive a small commission for Amazon purchases made through these links at no cost to you. Thanks for your support!

Looking for more recipes, books, food and travel fun? Follow me!

Subscribe by Email, Facebook, Pinterest, Instagram, Twitter, and Facebook Recipe Group!

CLICK TO PIN THIS RECIPE FOR LATER

This recipe was photographed and updated 6/2024.

Thanks so much for supporting a small business and visiting our family owned blog 💕

Shopping list:

• canned crushed pineapple
• cool whip
• cheesecake instant pudding mix
• miniature marshmallows

Fluff salads were a big part of my childhood growing up in Minnesota. Any time there was a summer party, BBQ, holiday or some other celebration, you could find a fluff salad on the table. 

Today's Pineapple Cheesecake Fluff is sweet, creamy and so delicious! The pineapple and cheesecake are such a great flavor combo. It's simple, with only four ingredients and it's always a crowd pleaser. It takes only minutes to make, then just refrigerate before serving.

My family loves fluff salads! Try some of our favorites, such as Coffee Fluff or Strawberry Tapioca Fluff!

Keep scrolling for the full printable recipe 💙

You can add or substitute with these ingredients:

• use vanilla or coconut pudding instead of cheesecake
• add your favorite chopped nuts
• add coconut flakes
• add chopped maraschino cherries

Recipe tips:

• Freshly whipped cream can be used instead of cool whip. The texture will be slightly different.

• Refrigerate leftovers in an airtight container for up to two days.

Yield 6 servings

Author Hot Eats and Cool Reads

Prep time

5 Min

Inactive time

30 Min

Total time

35 Min

Pineapple Cheesecake Fluff Salad

Ingredients

• 1 - 20 ounce can crushed pineapple with juice
• 1 - 8 ounce container cool whip
• 1 - 3.4 ounce box cheesecake instant pudding
• 1 cup miniature marshmallows

Instructions

1. Combine all ingredients in a bowl.
2. Cover and refrigerate for at least 30 minutes before serving.

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

Looking for more recipes, books, food and travel fun? Follow me!

Subscribe by Email, Facebook, Pinterest, Instagram, Twitter, and Facebook Recipe Group!