Pineapple Dip
Pineapple Dip is a creamy, sweet summer dessert dip that needs only 5 ingredients and 10 minutes of prep work! Serve with cookies or fruit!
A SWEET CREAMY DIP
Need a unique, delicious dip to take to your next party? Then you need to try this easy-to-make Pineapple Dip! With only a few simple ingredients, this dip is sure to be a hit at any gathering. It’s sweet and creamy, with the perfect balance of flavors. It’s quick to make and is such a nice and light dessert dip that would be perfect to serve after a cookout. So if you’re looking for something special that won’t take much effort to make, this Pineapple Dip is just the thing!
FREQUENTLY ASKED QUESTIONS:
You bet! This kind of dessert is great for making ahead of time since it needs to chill for 2 hours anyways. It won’t hurt it to chill for a few more hours in the fridge before you serve it, so feel free to make this earlier in the day before you plan on serving it or the day before.
Since this is a creamier dip, it may seem a little thin. For a thicker texture, make sure to drain the pineapple well beforehand.
This recipe serves as a versatile base for any fruit flavor you desire! Simply mix in 20 ounces of finely diced or pureed fruit of your choice. The possibilities are endless and delicious!
Yes! This is a great way to find more yummy flavors that you will LOVE. Try white chocolate, cheesecake, and coconut instant puddings instead of the vanilla mix we used here.
Typically this happens if you don’t let the dip chill long enough. It needs a minimum of 2 hours in the fridge chilling so it has plenty of time to firm up (although this is not a super firm dip).
Covered leftovers can stay fresh in the refrigerator for 5 days and can be frozen for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- cream cheese – it’s really important that the cream cheese be fully at room temperature. This will ensure that it whips up nice and smooth and not lumpy.
- instant vanilla pudding mix – look for the instant pudding – not cook and serve. It doesn’t set up quite the same.
- marshmallow creme (or marshmallow fluff) – it needs to be the fluff and not melted marshmallows to keep this nice and creamy and easy to dip.
- whipped topping – if you’ve never purchased whipped topping (or Cool Whip is the brand name), you will find it in the freezer dessert section of your grocery store. It needs to thaw before using. But don’t thaw it on the counter, thaw it in the refrigerator for a few hours or overnight.
- crushed pineapple – look for the crushed pineapple in 100% juice (not syrup – that will make it far too sweet).
HOW TO MAKE PINEAPPLE DIP
In a large bowl, mix together the softened cream cheese and instant vanilla pudding mix with a handheld electric mixer until smooth. Then mix in the marshmallow cream. Add the whipped topping and mix again until smooth.
Finally, stir in the crushed pineapple. Cover the bowl with plastic wrap and place it into the refrigerator to chill for at least 2 hours. This helps the flavors to come together but also helps to thicken it a bit too.
Serve with your favorite cookies and/or fruit.
CRAVING MORE RECIPES?
Pineapple Dip
Ingredients
- 8 ounce block cream cheese, softened to room temperature
- 3.4 ounce box instant vanilla pudding mix
- 7.5 ounce container marshmallow creme (or marshmallow fluff)
- 8 ounce tub whipped topping (Cool Whip)
- 20 ounce can crushed pineapple, undrained
- cookies, graham crackers and/or fruit, for dipping
Instructions
- In a large bowl, mix together the softened cream cheese and instant vanilla pudding mix with a handheld electric mixer until smooth.
- Then mix in the marshmallow creme.
- Add the whipped topping and mix again until smooth.
- Finally stir in the crushed pineapple.
- Cover the bowl with plastic wrap and place it into the refrigerator to chill for at least 2 hours. This helps the flavors to come together but also helps to thicken it a bit too.
- Serve with your favorite cookies, graham crackers and/or fruit.
Notes
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- This is not a super thick dip – it’s creamy! If you want it to be thicker then drain the pineapple really well first. The pineapple stands out, it is not overpowered by the other ingredients.
- It can also be made in a stand mixer with a paddle attachment if desired.
- This dip needs to chill for two hours so it can set up. Initially, the dip will be a little loose so that chill time is needed.
- Keep leftovers in the fridge for up to 5 days. Freeze for up to 3 months.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I made this recipe this week to take to a meeting. It was a cool and refreshing desert on a hot and humid day. I made it exactly as the recipe called and I used Pecan Sandies to dip with. Everyone love it! One person suggested to put the filling into a graham cracker pie crust and serve as a pie! I’m going to try that, too!
Thank you, Brandie, I use your recipes often.
Thank you SO very much Ginny! That really means so much and makes my day to hear! I absolutely LOVE the idea of serving it with pecan sandies!!