Description
This Cherry Salad is a delightful and creamy fruit salad dessert combining cherry pie filling, crushed pineapple, and a whipped creamy base enhanced with mini marshmallows, pecans, and shredded coconut. It’s a quick, no-cook recipe perfect for potlucks, family gatherings, or a refreshing sweet side dish.
Ingredients
Scale
Fruit Ingredients
- 1 can (21 ounces) cherry pie filling
- 1 can (20 ounces) crushed pineapple, drained
Cream and Mix-ins
- 1 can (14 ounces) sweetened condensed milk
- 1 container (8 ounces) whipped topping, thawed
- 1 cup mini marshmallows
- ½ cup chopped pecans (optional)
- ½ cup shredded coconut (optional)
Instructions
- Combine Fruit and Condensed Milk: In a large mixing bowl, add the cherry pie filling, drained crushed pineapple, and sweetened condensed milk. Stir thoroughly until the mixture is fully blended and evenly mixed.
- Fold in Whipped Topping: Gently fold in the thawed whipped topping to the fruit mixture. Stir carefully to create a smooth, creamy texture without deflating the whipped topping.
- Add Marshmallows and Optional Ingredients: Add the mini marshmallows to the mixture. If desired, also add the chopped pecans and shredded coconut. Gently mix until all ingredients are evenly distributed throughout the salad.
- Chill to Set: Cover the bowl with plastic wrap or a lid and refrigerate the cherry salad for at least 1 hour. This chilling time allows the flavors to meld together and the salad to firm up slightly for better serving consistency.
- Serve Chilled: After refrigeration, serve the cherry salad cold as a refreshing dessert or a sweet side dish.
Notes
- You can use fresh whipped cream instead of whipped topping for a more homemade flavor and texture.
- For added texture and a tart flavor balance, try adding halved fresh cherries or mandarin oranges.
- This salad keeps well in the refrigerator for up to 3 days, making it a great make-ahead option.
