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.
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 followed by the cherrypie filling.
- Mix well and serve immediately, or cover and store in the fridge until it’s ready to be served.
Notes
- 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.