Pastachio Fluff
I got this recipe from my mother-in-law who has been making this for years. It is a family favorite at all gatherings! This is so simple, quick, and delicious! It makes a great topper for a bunt cake or pound cake.
I got this recipe from my mother-in-law who has been making this for years. It is a family favorite at all gatherings! This is so simple, quick, and delicious! It makes a great topper for a bunt cake or pound cake.
- Carbohydrate 12.6476533143939 g
- Cholesterol 10.773 mg
- Fat 7.6465198030303 g
- Fiber 1.02432909457358 g
- Protein 2.14139262752525 g
- Saturated Fat 2.56266902563131 g
- Serving Size 1 1 Serving (56g)
- Sodium 107.248872537879 mg
- Sugar 11.6233242198204 g
- Trans Fat 0.384476910037879 g
- Calories 122 calories
Step-by-step
- Mix everything together in a large serving bowl and refrigerate until ready to serve.
- Keep any leftovers refrigerated.
Why leave the fruit liquid in the bowl when standard pastry technique demands draining? Retaining the canning liquid from the crushed pineapple provides the precise moisture ratio required to hydrate the modified starches in the instant pudding powder without seizing the mixture. Instant puddings rely on exact liquid volumes to trigger cross-linking in the gelatinized starches; altering that ratio by discarding the juice yields a chalky, overly dense paste rather than a cohesive dessert salad. Folding the ingredients together with a silicone spatula prevents the deflation of the thawed whipped topping, preserving the trapped air pockets that give the dish its characteristic cloud-like volume. Chill the assembled bowl for a minimum of thirty minutes before serving to allow the starches to fully set and the miniature marshmallows to soften slightly against the moisture barrier. Substituting fresh pineapple for canned introduces proteolytic enzymes that break down the pudding's gelling agents entirely, resulting in a watery pool instead of a stable structure. Swapping the whipped topping for dairy-based heavy cream changes the fat profile significantly, reducing the shelf-stability during storage. Keep the finished mixture enclosed in an airtight container in the refrigerator and consume within three days to prevent separation of the fruit liquids.
