Heavenly Hash Recipe

| March 24, 2019 | 23 Comments

Heavenly Hash

Follow our step-by-step, photo illustrated recipe to make this old time favorite Heavenly Hash with Cool Whip. Printable recipe included.


Heavenly Hash, enjoy.
Heavenly Hash, made with Cool Whip and coconut. Super quick and easy to make.


Heavenly Hash, slider.

Here’s an old favorite dessert that’s really super easy to make. You might even want to get the kids in the kitchen to help you. Make some memories with them.

You’ll find lots of variations on how this should be made, I’m just sharing this simple version with you.

This recipe uses Cool Whip topping, coconut, and pineapple tidbits. I’ve seen it made with crushed pineapple, fruit cocktail, nuts, and more. Lots of room to experiment and find what you and the family like the best.

I could have used some kid help when I made this. Smile. The recipe called for a small can of Pineapple Tidbits (8 1/4 ounces) but I had this larger 20 ounce size.

After I drained the pineapple, I just dumped the whole can in the bowl and started adding the other ingredients. I was finished when I realized I should have only added half the can at the most.

That’s the beauty of “cooking” though. You quickly learn to work around your mistakes. It still turned out good, but it might have had a little heavier presence of pineapple than most would prefer. So, some kid help would have probably kept me on track. Smile

The printable recipe lists the correct amounts, so just follow that and you’ll be good.

This is not overly sweet, and as mentioned, the kids will enjoy helping you.

Ready to try it? Alright then, let’s head on out to the kitchen, and… Let’s Get Cooking.


Heavenly Hash, you'll need these ingredients.
Heavenly Hash – You’ll need these ingredients.


Heavenly Hash, drain the pineapple.
Drain the juice off the Pineapple Tidbits. Remove as much liquid as you can.

Don’t throw the juice away though, it’s good to sip on while you make this recipe.


Heavenly Hash, chop the cherries.
Chop the cherries. I think I counted twelve in 1/4 cup.


Heavenly Hash, add pineapple and cherries to a mixing bowl.
Place the pineapple tidbits and the chopped cherries in a large mixing bowl.

I think it would be worth the effort if you would just let the bowl sit for a couple of minutes, then drain off the juice that will come out of the fruits. Just a thought for you.


Heavenly Hash, add the coconut.
Add the coconut.

I used the grated frozen coconut that I really love to use with my coconut cake recipe. It’s just perfect for my cake. I had a couple of bags in the freezer so that’s what I used. This is one time though that the Sweetened Flake Coconut in the bag might would have worked better. Your choice of course. Smile.

Heavenly Hash, add the mini marshmallows.
Add the miniature marshmallows.


Heavenly Hash, add the milk.
Add the milk.


Heavenly Hash, add the whipped topping.
Finally, add in the whipped topping.

The recipe calls for two cups. I still had some leftover in my container so it doesn’t take all of it in case you’re wondering.


Heavenly Hash, fold the ingredients together.
Grab a large spoon and gently fold all the ingredients together. Keep stirring until everything is fully combined.


Heavenly Hash, refrigerate for at least one hour.
COVER the bowl and place it in the refrigerator for at least one hour.


Heavenly Hash, enjoy.

Remove from the refrigerator just prior to serving so it stays cool.


clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Heavenly Hash dessert recipe, as seen on Taste of

Heavenly Hash Recipe

  • Author: Steve Gordon
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4-6 servings 1x
  • Category: Desserts
  • Method: Refrigerator
  • Cuisine: American


Super easy to make recipe with step-by-step, photo illustrated instructions on Taste of



  • 1 can Pineapple Tidbits (81/4 ounce)
  • 2 cups Whipped Topping, thawed
  • 1 cup Sweetened Coconut Flakes
  • 1 cup Miniature Marshmallows
  • ¼ cup Maraschino Cherries, chopped.
  • 3 Tablespoons Milk


  1. Drain the pineapple.
  2. Chop the maraschino cherries.
  3. Place pineapple tidbits and cherries in a large mixing bowl.
  4. Add the coconut.
  5. Add the marshmallows.
  6. Add the milk.
  7. Add the whipped topping.
  8. Gently fold ingredients until fully combined.
  9. Place bowl in refrigerator and chill mixture for 1 hour.
  10. Enjoy!


Can also be made with crushed pineapple instead of the tidbits if you prefer.

Keywords: Heavenly Hash Recipe, cool whip, easy, coconut, southern recipes


Your Comments:

Ever had this Heavenly Hash? What did you think of it?

Share your memories of this great dish with us. It will only take a minute or two for you to leave your comments in the section below.

Just remember, all comments are moderated.  That just means that I personally read each and everyone before they are approved for viewing on our family friendly website. Thank you in advance for sharing.

Sign Up For Our Free Newsletter:

While you’re here, be sure to sign up for our totally FREE NEWSLETTER.  I’ll send you an Email every once in awhile to remind you when I post a new recipe, or when anything else of importance is going on around Taste of Southern.  It’s totally free, and super easy to sign up.  And, should you ever decide that you are no longer interested, it’s even quicker to unsubscribe.  How cool is that?  I’ll be looking forward to seeing you add your name to our list.  The signup box is below and you’ll also find one in the top right hand corner of each page. I hope you’ll do it today.

Be Blessed!!!


You might also like: Baker’s Coconut Cake Recipe

Or this:  Salted Chocolate Chip Cookies

Maybe this one:  Strawberry Cobbler Recipe


Tags: , , , , , ,

Category: Desserts

About the Author ()

Award Winning Food Preservationist, Fisherman, Author of three cookbooks. "From Mama's Big Oval Table, From Mama's Big Oval Table - BOOK TWO and Carolina Christmas Sweets and Appetizers." Online Contributor to Our State Magazine Newsletter.

Comments (23)

Trackback URL | Comments RSS Feed

  1. Phyllis Ivey says:

    A great recipe! Very tasty and easy to make!

  2. Suzzette Coffey says:

    This reminds me of Holiday cooking with my Mom and two sisters. They are all gone on now but I will remember them when I dive into this Heavenly Hash recipe. My sis Brenda especially loved this and we could always depend on her to make it. Happy Holidays!!!!!
    May your food bring you joyous memories of happy times.

    • Ron Howard says:

      My maternal Grandmother would make a big bowl of “Heavenly Hash” whenever we all got together at she and my Grandfathers house for Sunday dinner. However, she used real whipped cream, fruit cocktail (drained), and walnuts instead of pecans. None was EVER left over to eat if we stayed for supper!

  3. Cindy Carden says:

    If I could I would give this recipe 10 stars, it is that good

    • Steve Gordon says:

      Hi Cindy, I wish you could give it 10 stars too. Smile. I’m glad you liked it and thank you for trying the recipe and sharing your results. Do stop by again… real soon. Be Blessed!!! -Steve

  4. Janet Schildmeyer says:

    I think before when I made it I added any left over rice in it. Anywhere between 1/2 cup to more! Adjust to your taste. Also you can take pineapple juice thSt you drain and ad water to make a sweet rice for lots of recipes

    • Debbie Gibb says:

      Love this recipe. Especially the lady who used rice instead of coconut. There are a lot of people around my table that really don’t care for coconuts. I will definitely use the rice.
      Love it.
      Thanks, Debbie Gibb

  5. David says:

    My mother used to make this at Thanksgiving and Christmas. It alway went great with the cornbread dressing.

    • Steve Gordon says:

      Hi David, Thank you for sharing your memories of the Heavenly Hash with us. Hopefully you’ll give the recipe a try. Thank you for your visits. Be sure to stop by again… real soon. Be Blessed!!! -Steve

  6. Kelli says:

    I love this, and had forgotten about it! My mom made it the same as you, but added a half cup of chopped, roasted pecans. It was a favorite when I was a kid – anything with cherries was a hit with me!

    • Steve Gordon says:

      Hi Kelli, Thank you for sharing your memories of the Heavenly Hash Recipe with us. I hope you might try it soon and let us know if it turns out like you remember. Thank you for your visit. I do appreciate it and I hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

  7. Christian Pudenz says:

    My grandmother use to make this all the time around this time of year (thanksgiving, Christmas).. i miss her soo much..

    • Steve Gordon says:

      Hi Christian, Make up a big batch of this hash and enjoy some happy memories of your Grandmother. I think she might like that, don’t you? I hope you get to try it soon, and I hope you have a great Thanksgiving and a very Merry Christmas. Thank you for your visits and be sure to stop by again… real soon. Be Blessed!!! -Steve

    • Tami Goodson says:

      My Grandmother did the same. I, like you miss her so very much. She loved Heavenly Hash and Christmas! Christmas has not been the same since she passed. I had forgotten about this recipe until 2 days ago. Thank you very much for taking the time to post this. There have been a lot of wonderful memories flooding my mind and there aren’t enough words for me to fully express what it means to me. Christmas hasn’t been very merry for the last 10 or so years. This helps, thank you and God Bless.

  8. Renee P. says:

    We make this and add a box of jello, sprinkled over your drained fruit (whether that fruit cocktail or pineapple and you can choose to add the coconut or leave it out). Then, the strange but very good ingredient is to mix in a container of cottage cheese. I’m thinking it would be similar to the post above that uses sour cream. It is always a crowd pleaser!

  9. Lisa says:

    Hi Steve,
    I like this variation of this recipe. And gosh, after all these decades of making something similar for every Easter, Thanksgiving meal.. I’ve never thought to chop up the cherries! We’ve just plopped them in whole, after draining that tasty cherry juice of course.
    My aunt used a variation that called for a small 8oz or so carton of sour cream, along with drained fruit cocktail. The sour cream doesn’t sound good, but it was wonderful! Something about combining it with all that sweet fruit, the taste really is amazing. Another variation is with green jello flavoring and pistachios. But I guess, that would be another recipe for another time! Well wishes for a beautiful spring and great health 🙂

  10. Karen Miller says:

    Been making this for about 35 years, but with added cold rice. Really good.

  11. Sandra says:

    Thanks for the reminder of this recipe! Definitely makes me think of Spring and picnics outside. The ingredients have been added to my grocery list.

  12. Kathleen Casey says:

    I’ll try it with farm cream which I can get around the corner. A country corner. And whip it myself. Never went for Cool Whip. And remember those commercials?

    I commiserate about arbitrary and capricious computers. It’s not Spring yet north of Cuba. But it always shows up.

  13. Kathy Wolfe says:

    I make something like this. I put the colored miniature marshmallows in for nice color.

  14. Cheryl Fread says:

    I grew up eating this at picnics and Family get-togethers!
    My Grandmother usually added a little shredded coconut to
    hers. Alas, I cannot make this for my Family; one daughter
    is allergic to pineapple, and All my children do not like
    Cool Whip or Marshmallows!
    This takes SO MANY dishes off the menu!
    Thanks for sharing! Have a Great Day!

Leave a Reply

Your email address will not be published. Required fields are marked *