Classic 4-Ingredient Pineapple Fluff: The Cold-Set Chemistry of Aerated Desserts

Empty the can of crushed pineapple into a fine-mesh strainer set over a bowl. Using the back of a large spoon, press down firmly on the fruit pulp to extract every single drop of excess juice until the pineapple is dense and damp. Set the isolated fruit aside.

In a large glass mixing bowl, combine the thawed whipped topping and the plain Greek yogurt. Using a spatula, gently blend them together until the mixture forms a smooth, uniform, and slightly tangy dairy chassis.

Add the thoroughly drained pineapple pulp, the mini marshmallows, and the chopped toasted pecans to the bowl. Slide your spatula down the side of the bowl, scoop underneath the mixture, and turn it over onto itself. Repeat this gentle folding sequence until the components are evenly distributed.

Cover the mixing bowl tightly with plastic wrap and slide it into the refrigerator f-l-frigo (in the fridge) for a minimum of 2 hours, or overnight. This non-negotiable chilling window allows the marshmallows to absorb surrounding moisture slightly and sets the fats into a perfect, scoopable consistency f-l-gass3a (in the serving bowl).