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.

We have been having this cherry fluff salad – or something similar – at family get-togethers for as long as I can remember. Is it a salad or a dessert? Who cares! It’s delicious!

We love serving this with this Mustard and Jelly Glazed Ham for a holiday dinner or with these Honey Mustard Chicken Wings for a picnic or backyard get-together.

Try this Mandarin Orange Fluff Salad too!

Cherry Fluff Salad

Prep Time: 5 Minutes

Serves: 6-8

Ingredients:

• Cherry Pie Filling (1 can – 21 ounces)
• Crushed Pineapple, drained (1 can – 20 ounces)
• 8 oz. Tub of Whipped Cream
• 7 Ounces of 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 cherry pie 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 for 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. 

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.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Total Time 5 minutes mins

Course Salad

Cuisine American/Canadian

Servings 8

Calories 181 kcal

Ingredients

  

1x2x3x

• 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 cherry pie filling.
• Mix well and serve immediately, or cover and store in the fridge until it’s ready to be served.

Notes

Tips:

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 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.

Nutrition

Calories: 181kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 7gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gCholesterol: 3mgSodium: 37mgPotassium: 64mgFiber: 2gSugar: 21gVitamin A: 63IUVitamin C: 0.2mgCalcium: 65mgIron: 0.4mg

Tried this recipe?Let us know how it was!