Pineapple Mush

This delicious dessert is courtesy of my friend, Jennifer from Virginia. I am going to give you two versions of this: her recipe, which is the lowfat version; and, mine, which is the exactly the same recipe using “regular” ingredients. (Both versions are equally good, my husband just won’t eat sugar free jello.)

Recipe: Pineapple Mush – Lowfat Version


  • 2 packages instant, sugar-free, fat-free vanilla pudding (uncooked)
  • 1 20 ounce can unsweetened crushed pineapple (with juice)
  • 1 container of 8 ounce (or 20 ounce) fat-free Cool Whip


  1. Blend together all ingredients in bowl.
  2. Chill at least one hour.
  3. Serve!

Quick Notes:

  • This version of the recipe is 1 Weight Watchers Point per 1/2 cup.


Recipe: Pineapple Mush – “Fullfat” Version


  • 2 packages instant vanilla pudding
  • 1 20 ounce can unsweetened pineapple (with juice)
  • 1 package 8 ounce ( or 20 ounce) regular Cool Whip


  1. Blend all ingredients together in a bowl.
  2. Chill at least 1 hour
  3. Serve!

(Linked to Recipe Roundtable.)

Other recipes you might enjoy:

Sausage, Peppers and Potatoes

Macaroni and Cheese

Pumpkin Bread



  1. I’ve made something similar to this, but it didn’t have the pudding. That looks amazing!

  2. SimpleCatholic says

    Oh, it is! One of these days I’ll actually remember to take pictures of the recipes so everyone can SEE how good they are! LOL.

  3. Yummy. My husband would love this!

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