Add the mini marshmallows and chopped pecans and gently fold them in.
2 Cups Mini Marshmallows, ½ Cup Chopped Pecans
Cover and refrigerate for at least 2 hours until well chilled.
Notes
My Top Tips♡ Do not drain the crushed pineapple! This recipe needs both the juice and the fruit.♡ Keep the fluff from becoming deflated by folding in the whipped topping and not stirring it in.Substitutions& VariationsOmit the Nuts. To save time or money you can omit the nuts and the fluff will still taste amazing.Add Shredded Coconut. Some people love coconut. You can add up to ½ Cup of shredded coconut to the fluff with the mini marshmallows and chopped pecans. I would also use coconut cream instant pudding instead of vanilla or cheesecake.Substitute Walnuts. Chopped walnuts are also a good choice instead of chopped pecans.SubstituteStabilized Whipped Cream. If you are a fan of whipped cream and not Cool Whip you can substitute whipped cream for the frozen whipped topping.Make-Ahead & StorageYou can make this Cherry Pineapple Fluff early in the day and keep it in the refrigerator until it is time to serve it.If you want to make it the day before, make it up to the point of folding in the mini marshmallows and chopped pecans, cover, and refrigerate it. One hour before you wish to serve it fold in the marshmallows and pecans. This keeps the marshmallows from becoming soggy and makes the dessert look fresh.Leftovers will keep in a covered container in the refrigerator for up to 3 days.