Description
A sweet and creamy Cherry Salad combining cherry pie filling, pineapple, marshmallows, and Cool Whip for a refreshing dessert or side dish perfect for gatherings and potlucks.
Ingredients
Cherry Salad Ingredients
- 21 oz canned cherry pie filling
- 14 oz can sweetened condensed milk
- 20 oz can crushed pineapple, drained well
- 2 cups mini marshmallows
- 8 oz container Cool Whip, thawed
- 1 cup pecans, chopped roughly (optional)
Instructions
- Make Fluff Base: In a large mixing bowl, combine the cherry pie filling, sweetened condensed milk, and well-drained crushed pineapple. Stir these ingredients together thoroughly until evenly mixed.
- Add Marshmallows: Add the mini marshmallows to the bowl and stir gently to incorporate them evenly into the mixture.
- Fold in Cool Whip and Pecans: Carefully fold in the thawed Cool Whip to maintain its fluffiness, then add the roughly chopped pecans if using, folding them in evenly without overmixing.
- Chill the Salad: Cover the bowl tightly with plastic wrap and refrigerate the salad for at least 1 hour, though chilling overnight is recommended for best flavor and texture.
- Serve: After chilling, give the salad a gentle stir and serve chilled as a sweet, creamy dessert or side dish.
Notes
- Drain the crushed pineapple well to avoid excess liquid making the salad runny.
- For a nut-free version, omit the pecans.
- Chilling overnight enhances the flavor and texture.
- Use fresh mini marshmallows for best texture, not the large ones.
- This salad can be made a day ahead and kept refrigerated.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
