🧾 Ingredients
- 1 (20 oz / ~565 g) can crushed pineapple (well drained, reserve 2–3 tbsp juice)
- 1 (3.4 oz / ~96 g) box instant vanilla pudding mix
- 1 cup cold milk
- 1 cup whipped topping (plus extra for garnish)
- ½ cup mini marshmallows
- ¼–½ cup chopped nuts (pecans or walnuts work well)
- Optional: shredded coconut or maraschino cherries
🍨 Instructions
- Make the pudding base
In a bowl, whisk together the pudding mix and cold milk for about 2 minutes until it thickens. - Add pineapple flavor
Stir in the drained crushed pineapple and a couple tablespoons of the reserved juice for extra brightness. - Fold in the fluffy bits
Gently fold in whipped topping, mini marshmallows, and nuts. Add coconut if using. - Freeze
Transfer the mixture into a loaf pan or square dish. Smooth the top, cover, and freeze for at least 4–6 hours (overnight is best). - Serve
Let sit at room temperature for 10–15 minutes before slicing or scooping. Top with extra whipped topping and cherries if desired.
❄️ Tips for Best Texture
- Don’t skip draining the pineapple, or it may get icy.
- For a softer, mousse-like texture, fold in an extra ½ cup whipped topping.
- For a firmer, sliceable version, freeze in a lined pan and cut into squares.
🍍 Variations
- Tropical twist: Add diced mango or banana before freezing.
- Citrus boost: Mix in a little lemon or lime zest.
- Pistachio version: Swap vanilla pudding for pistachio pudding for a fun color and nutty flavor.