Hawaiian Fluff Salad is a creamy, tropical-inspired no-bake dessert loaded with pineapple, mandarin oranges, fluffy whipped topping, marshmallows, and coconut. It’s an easy make-ahead treat that’s perfect for potlucks, holidays, and family gatherings.
Total Time:2 hours 15 minutes
Yield:8–10 servings
Ingredients
Whipped topping, thawed
Instant vanilla pudding mix
Crushed pineapple, with juice
Mandarin oranges, drained
Mini marshmallows
Sweetened shredded coconut
Maraschino cherries, drained and halved
Chopped macadamia nuts or pecans (optional)
Plain Greek yogurt or sour cream (optional)
Vanilla extract (optional)
Instructions
In a large mixing bowl, combine the crushed pineapple with its juice and the instant vanilla pudding mix. Stir until the pudding mix dissolves and begins to thicken.
Fold in the whipped topping until smooth and creamy.
Add the Greek yogurt or sour cream and vanilla extract if using, then stir until fully incorporated.
Fold in the drained mandarin oranges, mini marshmallows, shredded coconut, and maraschino cherries.
Stir in the chopped macadamia nuts or pecans if desired.
Gently mix until all the ingredients are evenly coated.
Cover and refrigerate for at least 2 hours, or overnight, to allow the flavors to blend.
Stir gently before serving and garnish with extra coconut, cherries, or chopped nuts if desired.
Notes
Use canned crushed pineapple with its juice to activate the pudding mix.
Drain the mandarin oranges thoroughly to prevent a watery salad.
Stabilized homemade whipped cream can replace whipped topping.
Add bananas just before serving if using to prevent browning.
Store covered in the refrigerator for up to 3 days.
