Equipment Needed
- Large mixing bowl
- Rubber spatula or large spoon
- Can opener
- Serving bowl or trifle dish
- Measuring cups
Step-by-Step Instructions
First, I get my biggest mixing bowl ready. This isn’t a small recipe, and you need plenty of room to fold everything together gently. I open the can of crushed pineapple and pour the entire contents—fruit and all that glorious juice—right into the bottom of the bowl. The juice will look like a lot, but trust the process. Next, I sprinkle the entire package of dry instant vanilla pudding mix directly over the wet pineapple. I take my spatula and start to stir. This is the first moment of magic: as you stir, you’ll see the clear juice instantly start to thicken and become creamy as the pudding powder dissolves. It turns into a lovely, loose, pineapple pudding base in about 60 seconds.
Now, I add the thawed Cool Whip. It’s vital that the Cool Whip is fully thawed in the fridge, not still frosty. I plop it right on top of the pineapple-pudding mixture. Here’s my key technique: I use my spatula to gently fold the Cool Whip into the pineapple. I scrape down the sides and lift from the bottom, turning the mixture over on itself. I’m not stirring vigorously or beating it; I’m being gentle to keep as much of that airy volume as possible. As I fold, the mixture transforms into a uniform, pale, creamy yellow cloud. The smell is wonderfully sweet and fruity.(See the next page below to continue…)