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
 
Ingredients
  • 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
Instructions
  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.

 

 

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Comments

  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. 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.

  3. Jenny says

    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.

  4. Kelsey says

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  5. Marlene says

    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”

  6. Shalene says

    I don’t suppose the pecans and coconut could be substituted for anything could it? I’m allergic to nuts and coconut but this sounds really yummy. Or could it maybe just be left out? Would it taste as good? And what is green stuff?

  7. says

    We make something so similar (usually around Thanksgiving or Christmas), but we use cranberry instead of cherries…we call them cranberry blobs and freeze them in cupcake liners for easy eating! So good!

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