Cherry Salad
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Sweet and creamy, this simple Cherry Salad mixes Cool Whip into pie filling and pineapple to create a fluff consistency.
Easy Cherry Fluff Salad Recipe
Pink in color, this cool cherry dessert salad is easy to make in ten minutes or less. While it is fun to share at Valentine’s Day, Christmas or at a baby shower, this fluff recipe with cherry pie filling and Cool Whip tastes great any day of the year.
On our first test was for a big family birthday party. Everyone who tried this Cherry Salad enjoyed it and actually went back for a second helping. I was skeptical, but surprised at how well the flavors in all of the ingredients blend together!
This salad is creamier and fluffier than our congealed Cherry Coke Jello Salad or jelly like in texture Cranberry Relish.
Just like our Orange Delight and Captain Crunch Cereal Bars, this recipe can be stirred together in ten minutes or less!
Ingredients Needed:
- Cherry Pie Filling – creates the pink color and makes the salad sweet.
- Crushed Pineapple – use a regained can and drain well. Pour into a strainer as pushing down on the top of the can won’t remove enough liquid and will make the salad runny.
- Sweetened Condensed Milk – can easily be cut in half, but using the whole can does create some magic!
- Mini Marshmallows – add a little unique texture
- Pecans – through resting we determined that tiny pieces are our favorite for crunch and a nutty touch to balance the sweetness
- Cool Whip – creates the fluffy texture. Can easily use a large tub to lighten the salad.
Step By Step Instructions
Drain the pineapple really well by pressing in a strainer. Pour fruit into a medium sized mixing bowl.
Add the can of cherry pie filling and sweetened condensed milk. I use a mini silicone spatula to scrape those cans clean.
Stir together.
Then add mini marshmallows and chopped pecans or another favorite nut. Stir again.
Slowly fold in the thawed Cool Whip taking care not to over stir and flatten the whipped topping.
Cover tightly and refrigerate several hours before serving.
Spoon into a pretty serving dish and serve chilled. Store leftovers in the refrigerator for up to 3 to 4 days.
More Quick, Easy and Delicious Dessert Recipes
Cake Mix Cookie Bars – my daughter loves using Funfetti cake mix!
Cranberry Salad is a Thanksgiving classic and burst with fresh fruit flavors.
White Texas Sheet Cake is a blonde cake with all white vanilla icing that’s a family favorite.
Cherry Salad
Author: JenniferIngredients
- 21 ounce can cherry pie filling
- 20 ounce can crushed pineapple drained
- 14 ounce can sweetened condensed milk
- 2 cups mini marshmallows
- 1 cup pecans chopped
- 8 ounce tub whipped topping thawed
Instructions
- Drain pineapple well and pour in a medium mixing bowl.
- Add sweetened condensed milk and cherry pie filling. Stir well.
- Add mini marshmallows and pecans and stir again.
- Gently fold in whipped topping. Cover and refrigerate until chilled through – at least 4 hours up to overnight.