Classic Lemon Fluff Salad
This Classic Lemon Fluff Salad is a simple, quick salad dessert recipe made with crushed pineapple, lemon pudding, whipped topping, mini marshmallows, and coconut with lemon zest.
Tackle 2026 dinners with our gorgeous Ultimate Meal Planner - just $4.50 this week with coupon code MARCH50. Get it here.
WANT TO SAVE THIS FOR LATER?
We'll email it to you - along with our free printable party planner!
Basically, it works well as a side dessert for summer BBQs, potlucks, picnics, or family dinners—anything that balances sweet and savory.
It pairs well with finger foods like sliders or mini sandwiches.
How to Make Lemon Fluff Salad
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. In a large bowl, combine the crushed pineapple and lemon pudding mix.
2. Zest one lemon into the bowl, then squeeze in the juice from half the lemon. Stir to combine.
3. Gently fold in the whipped topping.
4. Fold in the mini marshmallows and coconut. Chill for 1 hour in the fridge.
Serve & Enjoy!
Garnish with extra lemon slices, coconut, or marshmallows before serving.
Important Recipe Notes
- Make sure to chill the salad for at least 1 hour so the flavors meld and the texture becomes fluffy and creamy.
- Thawed whipped topping folds in easier and keeps the salad light and airy.
- If you like it sweeter, you can add a little extra marshmallows or a drizzle of honey.
- Fresh lemon juice and zest give the salad a bright, fresh flavor you can’t get from bottled juice.
- Store leftovers covered in the fridge for up to 2 days. The salad is best served chilled.
- Fold ingredients carefully to keep the salad light and fluffy, don’t over-stir.
- You can add extra coconut, marshmallows, or a lemon slice on top for a pretty presentation.
Classic Lemon Fluff Salad
Ingredients
- 20 oz crushed pineapple undrained
- 3 oz instant lemon pudding mix
- Juice and zest from 1 lemon
- 8 oz whipped topping thawed
- 2 cups mini marshmallows
- ½ cup coconut
Instructions
- In a large bowl, combine the crushed pineapple and lemon pudding mix.
- Zest one lemon into the bowl, then squeeze in the juice from half the lemon. Stir to combine.
- Gently fold in the whipped topping.
- Fold in the mini marshmallows and coconut.
- Chill for 1 hour in the fridge.
- Garnish with extra lemon slices, coconut, or marshmallows before serving.
