Cherry Fluff Salad
Servings 8 people
Ingredients
- 1 Can Cherry Pie Filling 21 ounces
- 1 Can Crushed Pineapple drained (20 ounces)
- 1 Tub Whipped Cream 8 ounces
- 7 Ounces Sweetened Condensed Milk
- 1 ½ Cups Mini Marshmallows
- 1 Cup Sweetened Shredded Coconut
Instructions
- Combine all ingredients in a large mixing bowl, starting with the whipped cream. Then fold in the rest of the ingredients.
- Mix, and serve immediately, or cover and store in the fridge until it’s ready to be served.
Notes
- This recipe tastes best after being refrigerated for an hour or two. That gives it enough time for all the flavors to blend together.
- When storing it in the fridge, you’ll want to give it a good fold over a few times, just to distribute the moisture that has usually gone to the top.
- Some people like to use maraschino cherries instead of pie filling. You might also decide to add other ingredients, like sour cream, cottage cheese, or chopped walnuts or pecans. Don’t be afraid to experiment!
- Adding sliced bananas is definitely a tasty idea, but you’ll want to add them right before serving, so they don’t brown.
- The coconut in this cherry fluff salad is optional.
- After being stored a few days, the marshmallows will absorb the liquid and soften, so don’t be alarmed if this happens.
- Be sure to cover your salad with plastic wrap before refrigerating, so it doesn’t dry out. Do not freeze this salad.
