Pineapple Cherry Fluff

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Pineapple Cherry Fluff

My mom makes a side dish (which should really be a dessert) that she calls Pink Stuff. It is delicious! I get cravings for it around the holidays, but I haven’t made it recently due to my daughter’s allergy to food dyes. So, I began a quest to come up with a version that used no dyes. It was a little harder to do than I originally expected. So much flavor came from those red/pink ingredients. But after several tries, I think I have it with this Pineapple Cherry Fluff!

It’s not as pretty to look at as Pink Stuff, but my Pineapple Cherry Fluff has tons of flavor and is dye free! It really is more of a dessert than a side dish, but I always serve it as a side dish. That’s so naughty, I know, but I can’t help it!


Pineapple Cherry Fluff
  • 20 oz can Del Monte crushed pineapple, drained
  • 14.5 oz can tart pitted cherries, drained*
  • 1 cup chopped pecans
  • 1 cup shredded sweetened coconut
  • 1 (1/4oz) packet unflavored gelatin, dry
  • 14 oz can sweetened condensed milk
  • 12-14 oz frozen whipped topping, thawed
  • ⅛ cup frozen pineapple juice concentrate, thawed
  1. Combine all ingredients in a large bowl. Mix well. Cover with plastic wrap and place in refrigerator for several hours or overnight.
  2. This dish is so easy and can be made a day in advance. It also freezes nicely too!
  3. * Tart pitted cherries can be found in the canned fruit aisle. This is not the same as cherry pie filling.

Disclaimer: I received a Del Monte gift basket to help promote a contest.




  1. Crysstal says:

    Hmm…Sounds really a good idea…I think this is really perfect for a simple celebration with the whole family… Thanks for the recipe here!

  2. I love this because we have something similar around here that we call “green stuff!” Thanks for the great recipe!

  3. Romero W. says:

    Your Pineapple Cherry Fluff looks really yummy! Can I use other fruits for this? Like mangoes?

    Thanks for this post!

    -Romero W.

  4. I actually tried making it using the recipe you have provided and the outcome was really great. I also tried using other fruits to make it too.

  5. Your recipe sounds delish! You could have the pink color (naturally) if you puréed a portion of your cherries and mixed it into everything.. That’s what I do to improve the color without using food dyes.

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  7. I have made this and added a little lemon juice to the mix, place in a graham cracker crust and freeze it; at my house we call this “Cherry Blast Pie”

  8. my sgt use to make this she topped it off with crush walnut or pecan and we called it pink stuff

  9. Could you just use the drained pineapple juice instead of buying frozen concentrate???

  10. does anyone know the recipe for the pink stuff ?


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