easy cake recipes from scratch

Pineapple Fluff Pie tastes like a tropical vacation. The filling is light and airy and takes zero effort (or baking knowledge) to come together. Serve it cold with plenty of whipped cream and toasted pecans. Go crazy and add some toasted coconut too! If you love pineapple desserts then you're going to love a Pineapple Dream Cheesecake too. 

INGREDIENTS



FOR CRUST

1. Cooking spray
2. 1 1/2 c. graham cracker crumbs
3. 5 tbsp. melted butter
4. 1/4 c. granulated sugar 
5. 1/4 tsp. kosher salt

FOR FILLING

1. 1 (20-oz.) can crushed pineapple, drained
2. 1 (3.4-oz.) package instant vanilla pudding mix
3. 2 tbsp. fresh lemon juice 
4. 2 (8-oz.) packages frozen whipped topping, divided
5. 1/4 c. chopped toasted pecans

DIRECTIONS

1. Preheat oven to 325°. Spray a 9" pie plate with cooking spray. In a medium bowl, stir together all crust ingredients until fully combined. Press mixture into prepared pie dish. Bake until crust is golden, about 12 minutes. Let cool completely on a wire rack.
2. In a large bowl, whisk crushed pineapple, pudding mix, and lemon juice until thick and well combined. Fold one of the packages of whipped topping into pineapple mixture. Pour filling into cooled crust and refrigerate until chilled and set, at least 2 hours. 
3. When ready to serve, spoon dollops of remaining whipped topping over chilled pie and sprinkle with pecans.