Description
This easy-to-make Cherry Salad is a delightful no-bake dessert that combines the sweetness of cherry pie filling and crushed pineapple with creamy whipped topping, crunchy nuts, and mini marshmallows. Perfect for potlucks or holiday gatherings, this American classic fruit fluff salad offers a refreshing, creamy treat that’s ready in minutes and best served chilled.
Ingredients
Scale
Fruit and Dairy
- 1 can (21 oz) cherry pie filling
- 1 can (14 oz) sweetened condensed milk
- 1 container (8 oz) whipped topping, thawed
- 1 can (20 oz) crushed pineapple, drained
Add-ins
- 1/2 cup chopped walnuts or pecans
- 1 cup mini marshmallows
Instructions
- Combine Cherry Filling and Condensed Milk: In a large mixing bowl, pour in the cherry pie filling and sweetened condensed milk. Stir them together gently until they are well incorporated.
- Add Crushed Pineapple: Drain the crushed pineapple thoroughly, then stir it into the cherry and milk mixture until evenly mixed.
- Fold in Whipped Topping: Carefully fold the thawed whipped topping into the mixture, blending it gently until the salad is creamy and smooth without overmixing.
- Add Nuts and Marshmallows: Sprinkle in the chopped walnuts or pecans and the mini marshmallows. Gently mix them into the salad to ensure they are evenly distributed.
- Chill the Salad: Cover the bowl with plastic wrap and refrigerate the cherry salad for at least 1 hour to chill and allow the flavors to meld and the texture to firm up.
- Serve: Serve the salad cold, either straight from the bowl or spooned into individual cups for convenient, portioned servings perfect for any occasion.
Notes
- For a nut-free version, substitute the chopped nuts with shredded coconut.
- To add extra color and flavor, fold in halved maraschino cherries or use a combination of red and green mini marshmallows, especially during the holiday season.
