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.