Gluten-free Pineapple Fluff Salad Recipe

By Sandy Kirby Quandt

After my mother’s funeral in November, the ladies at her church served lunch for the family. Among the salad dishes was a fluffy pineapple concoction. It was delicious.

My mother-in-law told me I had to get the recipe. I agreed.

When I asked about the recipe, I was told the luncheon had been catered, and they didn’t have the recipe. Phooey.

So, I searched the internet.

What I found, and what I’m sharing with you today, is a super simple recipe for a pineapple pie filling, which I simply turned into what I call Pineapple Fluff Salad. Pilot thinks it would make a great pie filling with a gluten-free graham cracker crust. And it would.

Pilot also said he believes the dish we ate had pecans in it. I honestly don’t remember, but if you want to add pecans pieces, 1/2 to 1 cup should do.

  • 8 oz cream cheese, softened
  • 1/2 cup sugar
  • 20 oz crushed pineapple, drained well
  • 8 oz whipped topping, thawed

Beat sugar into softened cream cheese. Add well-drained crushed pineapple. Blend in whipped topping. Add pecans, if using.



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I wish you well.


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