Chris’s Hawaiian Fluff Salad is a tropical, dreamy dessert salad that blends bright flavors and creamy textures in a single irresistible bowl. Perfect for potlucks, barbecues, holidays, or casual family gatherings, this no-bake treat is both visually appealing and refreshingly delicious.
With its mix of fruit, whipped topping, marshmallows, and coconut, it captures the essence of a Hawaiian escape. Whether served as a light dessert or a fun side dish, this salad brings sunshine to any table. Best of all, it takes just a few minutes to put together and requires zero cooking—making it ideal for busy cooks and sweet tooths alike.
Ingredients
1 container (8 oz) of whipped topping (such as Cool Whip), thawed
1 can (20 oz) crushed pineapple in juice, undrained
1 can (15 oz) mandarin oranges, drained
1 cup miniature marshmallows
1 cup shredded sweetened coconut
1/2 cup maraschino cherries, halved and patted dry
1 box (3.4 oz) instant vanilla pudding mix (dry, not prepared)
1/2 cup sour cream
Optional garnish: extra cherries, toasted coconut, or chopped pecans
Instructions
- In a large mixing bowl, add the thawed whipped topping and sour cream. Stir gently until well blended. The sour cream adds a tangy richness that balances the sweetness of the salad.
- Sprinkle the instant vanilla pudding mix into the bowl. Do not prepare the pudding; just add the dry mix. Fold it in gently to avoid deflating the whipped topping. This helps thicken the salad and gives it a creamy, custard-like consistency.
- Add the entire can of crushed pineapple (with juice) into the mixture and stir to combine. The juice enhances the tropical flavor and adds natural sweetness and moisture.
- Gently fold in the drained mandarin oranges. Be careful not to overmix to avoid breaking the segments. Their bright citrus pop adds refreshing contrast to the creaminess.
- Stir in the mini marshmallows, shredded coconut, and halved maraschino cherries. These ingredients add texture, color, and a chewy-sweet surprise in every bite.
- Once everything is well incorporated, cover the bowl with plastic wrap and refrigerate the salad for at least 2 hours, or preferably overnight. Chilling allows the flavors to meld and the salad to firm up.
- Before serving, give the salad a gentle stir. If desired, garnish with extra cherries, a sprinkle of toasted coconut, or even a few chopped pecans for added crunch.
- Serve cold as a light dessert or a fruity side dish. It pairs well with grilled meats, ham, or just as a fun addition to your dessert spread.