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Cherry Fluff Salad

Cherry Fluff Salad

You can never go wrong with a classic recipe like this cherry fluff salad. It only takes a handful of ingredients to make and a quick toss together. A deliciously sweet and fruity side dish for most occasions.
Prep Time 5 mins
Course Appetizer, Breakfast, Salad
Servings 8


  • 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


  • Combine all ingredients in a large mixing bowl, starting with the whipped cream followed by the cherrypie filling.
  • Mix well and serve immediately, or cover and store in the fridge until it’s ready to be served.


  • This recipe has quite a few variations it’s obtained over the many years it’s been around. Some people like to use maraschino cherries instead of pie filling. Other add-ins often include sour cream, cottage cheese, chopped pecans, etc.
  • Be sure to cover your salad with plastic wrap when storing it in the fridge so it doesn’t dry out. Store for up to a week. Do not freeze.
  • 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.
  • After being stored a few days, the marshmallows will absorb the liquid and soften, so don’t be alarmed if this happens. It’s normal and actually results in a bolder flavor, in my opinion.