3-Ingredient Pineapple Fluff Pie
A dreamy, no-bake pineapple fluff pie made with just three simple ingredients — crushed pineapple, instant vanilla pudding, and whipped topping — spooned into a graham cracker crust and chilled until sliceable.
Ingredients
- 1 (20 oz) can crushed pineapple in juice undrained
- 1 (3.4 oz) box instant vanilla pudding mix dry, do not prepare
- 1 (8 oz) tub whipped topping such as Cool Whip, thawed
For Serving (optional)
- 1 (9 inch) graham cracker crust store-bought or homemade
Instructions
- In a large mixing bowl, add the entire can of crushed pineapple (juice and all) and the dry vanilla pudding mix. Whisk together until the pudding is fully dissolved and the mixture starts to thicken, about 1–2 minutes.
- Add the thawed whipped topping to the bowl. Using a rubber spatula, gently fold it into the pineapple mixture until no white streaks remain. Do not stir aggressively — folding keeps the filling light and fluffy.
- Spoon the filling into the graham cracker crust and smooth the top with the back of the spatula, mounding it slightly in the center.
- Cover loosely with plastic wrap and refrigerate for at least 4 hours, or overnight, until firm enough to slice cleanly. Serve cold.
Notes
Make it extra pretty: Top with a swirl of extra whipped topping, a maraschino cherry, and toasted coconut before serving.
For the fluffiest texture, make sure your whipped topping is fully thawed but still cold, and fold gently.
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