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Cherry Pineapple Marshmallow Fluff - A Sweet, Retro Crowd-Pleaser

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 can (20 ounces) crushed pineapple, well-drained
  • 1 jar (10 ounces) maraschino cherries, drained and chopped (reserve a few whole for garnish if you like)
  • 2 cups mini marshmallows (white or multicolored)
  • 1 package (3.4 ounces) instant vanilla pudding mix (not cook-and-serve)
  • 1 tub (8 ounces) whipped topping, thawed
  • 1 cup sour cream (full-fat for best texture)
  • 1/2 cup sweetened shredded coconut (optional but delicious)
  • 1/2 cup chopped pecans or walnuts (optional, for crunch)
  • 1 teaspoon vanilla extract (optional, for extra flavor)
  • Pinch of salt (to balance the sweetness)

Method
 

  1. Drain the fruit well: Press the crushed pineapple in a fine-mesh strainer to remove excess juice. Do the same with the maraschino cherries, then chop them. Extra liquid can make the fluff runny.
  2. Whisk the base: In a large bowl, whisk together the instant vanilla pudding mix, sour cream, and vanilla extract until smooth. The mixture will be thick.
  3. Fold in the whipped topping: Add the whipped topping and gently fold until fully combined and fluffy. Don’t overmix—keep it airy.
  4. Add the fruit: Fold in the drained pineapple and chopped cherries until evenly distributed.
  5. Stir in mix-ins: Add mini marshmallows, coconut, and nuts if using. Sprinkle in a pinch of salt. Fold gently to avoid deflating the mixture.
  6. Chill: Cover the bowl and refrigerate for at least 2 hours, or up to overnight. This helps the flavors meld and the marshmallows soften slightly.
  7. Garnish and serve: Give it a gentle stir before serving. Top with a few whole cherries, extra coconut, or chopped nuts for a pretty finish.