Cherry Fluff
This easy Cherry Fluff is a no-bake dessert made with just five ingredients and takes minutes to stir together. Packed with cherry pie filling, crushed pineapple, and mini marshmallows, it’s a creamy, fruity treat perfect for potlucks or weeknight desserts.
Easy Cherry Pineapple Fluff
I’ve been making this Cherry Fluff for years because it’s just so easy. It only takes five ingredients and a few quick stirs in the bowl. I love that it’s no bake, which makes it perfect for hot summer days.
The instant vanilla pudding helps thicken the mixture and gives it a smooth, creamy texture. Just like my Banana Pudding Fluff, it’s one of those nostalgic recipes that always brings everyone back for seconds.
What makes this cherry pineapple fluff a favorite for me is how well it travels. Whether I’m headed to a summer picnic or a backyard barbecue, I can make it ahead, keep it chilled, and it’s ready to go. People are always surprised by how simple it is once I share the recipe, and they never believe it starts with canned pineapple and instant pudding. If you’re into fruity, creamy desserts like I am, you’ll probably also love my Strawberry Fluff and my Fruit Salad Fluff.
Ingredients
- Crushed pineapple – Adds moisture and sweetness.
- Instant vanilla pudding mix – Helps thicken and adds flavor.
- Cherry pie filling – Gives fruity flavor and color.
- Whipped topping – Makes it light and creamy.
- Mini marshmallows – Adds soft texture and sweetness.
How to Make the Cherry Fluff Dessert
- Combine pineapple and pudding – Stir together the crushed pineapple (with juice) and vanilla pudding mix until fully combined.
- Fold in cherry pie filling – Gently fold in the cherry pie filling until evenly mixed.
- Add whipped topping – Fold in the whipped topping until everything is well blended.
- Stir in marshmallows – Add the mini marshmallows and gently stir until evenly distributed.
- Chill – Cover and refrigerate for at least 1 hour before serving.
Variations and Substitutions
- Use different pie fillings – Swap cherry for strawberry, blueberry, or raspberry pie filling.
- Add chopped nuts – Stir in chopped pecans or walnuts for added crunch.
- Mix in shredded coconut – Add ½ cup of sweetened shredded coconut for extra texture and tropical flavor.
- Try flavored pudding – Use cheesecake or white chocolate instant pudding instead of vanilla for a different flavor base.
Tips for Success
- Use the juice – Don’t drain the crushed pineapple; the juice helps dissolve and activate the pudding mix.
- Gently fold ingredients – Use a gentle hand when mixing to keep the texture light and fluffy.
- Chill before serving – Letting the salad chill for at least an hour helps it thicken and improves the flavor.
- Use thawed whipped topping – Fully thaw the whipped topping in the fridge so it blends smoothly.
- Make ahead – You can make this a day in advance and store it in the fridge until you’re ready to serve.
Storage
Store in an airtight container in the refrigerator for up to 3 days. If it sits for a while, give it a gentle stir to redistribute the ingredients before serving.
Do not freeze! Freezing affects the texture, causing the pudding to break down.
Want to be the first to know when the next dessert fluff recipe is published? Sign up for our newsletter updates below.
Love Cherry Desserts?
Check out these easy cherry recipes
Did you love cherry fluff salad? Please leave a star rating and share your thoughts in the comments below.
Cherry Fluff Recipe
Ingredients
- 1 (20-ounce) can crushed pineapple undrained
- 1 (3.4-ounce) box instant vanilla pudding mix
- 1 (21-ounce) can cherry pie filling
- 1 (8-ounce) tub whipped topping thawed (Cool Whip)
- 3 cups mini marshmallows
Instructions
- In a large mixing bowl, stir together the crushed pineapple (with juice) and vanilla pudding mix until fully combined.
- Fold in the cherry pie filling until evenly mixed.
- Add the whipped topping and gently fold until smooth and creamy.
- Stir in the mini marshmallows until fully combined.
- Cover and refrigerate for at least 1 hour before serving.
Notes
- Store in an airtight container in the refrigerator for up to 3 days. If it sits for a while, give it a gentle stir to redistribute the ingredients before serving.
- Do not freeze! Freezing affects the texture, causing the pudding to break down.
- Use instant pudding, not the cook-and-serve kind.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.