Here’s a fun, tropical-inspired dessert salad recipe called Chris’s Hawaiian Fluff Salad — perfect for potlucks, holidays, or summer BBQs. It’s creamy, fruity, and takes just minutes to throw together.
🍍 Chris’s Hawaiian Fluff Salad
Ingredients:
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1 (8 oz) container whipped topping (like Cool Whip, thawed)
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1 (3.4 oz) box instant vanilla pudding mix (just the powder — don’t prepare it)
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1 cup crushed pineapple, drained
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1 cup mandarin oranges, drained
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1 cup mini marshmallows
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1/2 cup sweetened shredded coconut
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1/2 cup chopped maraschino cherries, drained and patted dry
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1/2 cup chopped pecans or macadamia nuts (optional)
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1/2 banana, sliced (optional, add just before serving to avoid browning)
Instructions:
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Mix the base:
In a large bowl, gently fold the pudding mix into the whipped topping until fully combined and smooth. -
Add the fruit and extras:
Fold in the pineapple, mandarin oranges, cherries, marshmallows, and coconut. Add nuts and banana if using. -
Chill:
Cover and refrigerate for at least 1 hour (or up to overnight) to let the flavors meld and fluff firm up. -
Serve cold, garnished with extra coconut, cherries, or a sprig of mint if desired.
📝 Tips:
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For a lighter version, use light whipped topping and sugar-free pudding.
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Want it more tropical? Add mango chunks or papaya.
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Make it nut-free by omitting pecans/macadamias.
Would you like a cream cheese version, yogurt-based variation, or a keto-friendly take on this?