Pineapple Cream Cloud (with Heavy Cream)

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Of course! This is a classic, no-cook dessert that’s incredibly light, refreshing, and easy to make. It’s often called a “Pineapple Fluff” or “Pineapple Cloud.”

Since we’re not using gelatin, the structure comes from whipped cream or whipped topping. Here are two fantastic versions, both using just 4 ingredients.

Version 1: Pineapple Cream Cloud (with Heavy Cream)

This version is a bit richer and has a pure, creamy flavor.

Ingredients:

· 1 can (20 oz / 565g) crushed pineapple in juice, do not drain
· 1 cup heavy whipping cream (or double cream), cold
· 1/4 cup powdered sugar (or to taste)
· 1 teaspoon vanilla extract

Instructions:

  1. Chill Your Bowl: Place your mixing bowl and beaters/whisk attachment in the freezer for 15 minutes. This helps the cream whip up faster and higher.
  2. Whip the Cream: In the chilled bowl, combine the cold heavy cream, powdered sugar, and vanilla extract. Whip on medium-high speed until stiff peaks form. (When you lift the beaters, the peak should stand straight up).
  3. Fold in Pineapple: Gently fold the entire can of crushed pineapple (with its juice) into the whipped cream. Be careful not to overmix and deflate the cream.
  4. Chill and Set: Spoon the mixture into a serving bowl or individual glasses. Refrigerate for at least 2 hours, or preferably overnight. The juice from the pineapple will thicken the mixture as it chills, giving it a perfect, creamy, mousse-like consistency.

Version 2: Pineapple Dream (with Whipped Topping)

This version is even easier and has a lighter, airier texture.

Ingredients:

· 1 can (20 oz / 565g) crushed pineapple in juice, do not drain
· 1 container (8 oz / 226g) frozen whipped topping (like Cool Whip), thawed
· 1 package (3.4 oz / 96g) instant vanilla pudding mix (the dry powder)
· 1 cup mini marshmallows (optional, for texture)

Instructions:

  1. Combine: In a large bowl, stir together the entire can of crushed pineapple (with its juice) and the dry instant pudding mix. The acid in the pineapple will activate the pudding thickeners.
  2. Fold in Topping: Gently fold in the thawed whipped topping until the mixture is uniform. If using, fold in the mini marshmallows.
  3. Chill and Set: Transfer to a serving dish, cover, and refrigerate for at least 1 hour before serving. The pudding mix will continue to thicken the pineapple juices, creating a creamy, set dessert.

Key Tips for Success:

· Do Not Drain the Pineapple: The juice is essential! It provides the flavor and moisture that, when chilled, creates the perfect texture without gelatin.
· Folding is Key: When combining the ingredients, use a gentle folding motion with a spatula to keep the mixture light and airy. Stirring aggressively will deflate it.
· Chill Time is Non-Negotiable: This is what allows the dessert to set and the flavors to meld. It will be quite soft initially but will firm up beautifully in the fridge.
· Variations: You can use pineapple tidbits or chunks if you prefer a chunkier texture. For a tropical twist, add 1/2 cup of sweetened shredded coconut.

Both versions are wonderfully simple and deliver a taste of creamy, tropical paradise. Enjoy

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