Marshmallow Pineapple Fluff Dessert

Name: Marshmallow Pineapple Fluff Dessert
Prep time: 15 min
Total time: 15 min
Yield: 12 serving(s)
Ingredients: 1 cup milk; 3 cups marshmallows; 2 cups whipping cream (not pre-whipped); 1 (15 ounce) can crushed pineapple; 2 cups graham cracker crumbs

Submitted by startnover

"This recipe is from my grandmother. She made it every summer till she passed away, and the thought of it always brings back fond memories. After she died I looked everywhere for it with no luck, until this last Easter when I was looking through my moms cookbooks (She was given all of my grandmothers books). Down on the bottom of a page I notice my grandmothers writing and it was this recipe that she had written in. What a gift! It makes me cry just writing about it. I'm so excited to be able to share it with others and help my grandmother’s gift of cooking live on. Hope you like it!"

Download

photo by Engrossed

Ready In:: 15mins
Ingredients:: 5
Serves:: 12

ingredients

1 cup milk
3 cups marshmallows
2 cups whipping cream (not pre-whipped)
1 (15 ounce) can crushed pineapple
2 cups graham cracker crumbs

directions

Scald milk. Add marshmallows and stir till melted. Let cool.
While mixture cools, whip cream.
Fold marshmallows and cream together.
Gently fold in drained pineapple.
Sprinkle 1-1/2 cups graham cracker crumbs on bottom of a 9 by 13 pan. Spread fluff over crumbs and sprinkle top with remaining crumbs.
Refrigerate till served.

Questions & Replies

Got a question? Share it with the community!

Reviews

This recipe has been one of my family's favorites for decades, but we just call it Pineapple Dessert. It certainly is a popular dish to take to holiday events and church potlucks, isn't it? My aunt usually serves it for Thanksgiving. I think the only thing my Grandmother and Mom did differently, is to use a 28 oz. can of crushed pineapple, and use the juice from draining the pineapple and add enough milk to make I cup of liquid for melting the marshmallows instead of using all milk. It really bumps up the pineapple flavor, plus it makes use of the juice instead of discarding it. I can't eat pineapple now because of food sensitivity, but fortunately it also works really well with crushed frozen stawberries or raspberries.

Ann H.
This was pretty good, not quite sweet enough for my taste. It tasted better the next day. If I make this again I would use a graham cracker crust instead of just crumbs.

Rachel S. 2
This recipe was great. Grandmother knew what she was doing (however, I didn't...thanks Bev!) I whipped the cream (my first time) and it didn't work (no surprise) so I used my back-up plan, Cool Whip! I just hope Grammy doesn't roll over in her grave. That was the only thing I had a problem with, no fault of the poster. Not only did everyone at church love this (Type 2 diabetic preacher ate half the pan), they couldn't believe the only sugar was marshmallows. When I got home, I didn't have room in the fridge, so I put it in the freezer. OMG!...it was better frozen! So, I'll be serving this year-round. Glad to have been the first to give this a go...Lots of happy Baptists give this 5 stars!

Redneck Epicurean
This was very nice and not too sweet. I'm no expert but I would not recommend it for diabetics! There is not only sugar in the marshmallows but also the graham crackers and natural sugars in the pineapple. 16.7 grams of sugar per serving! The previous reviewer is lucky their preacher didn't go into a coma! The name fits the recipe, it is "fluff". I had no trouble whipping the cream...it took about 5 minutes. I think I would make it again but would prefer it more chunky. I think I'd double the graham crackers & pineapple and put mini marshmallows and marschino cherries. I think that would make it outstanding. Made for 1-2-3 hit wonders.

Engrossed