Ingredients
Salad Ingredients
- 21 oz canned cherry pie filling
- 14 oz can sweetened condensed milk
- 20 oz can crushed pineapple, drained well
- 2 cups mini marshmallows
- 8 oz container Cool Whip, thawed
- 1 cup pecans, chopped roughly (optional)
Instructions
- Make the Fluff: In a large mixing bowl, combine the cherry pie filling, sweetened condensed milk, and well-drained crushed pineapple. Stir them together until fully mixed and smooth.
- Add Marshmallows: Gently stir in the mini marshmallows to incorporate them evenly throughout the mixture.
- Fold in Cool Whip and Pecans: Carefully fold in the thawed Cool Whip and chopped pecans (if using) to maintain the light, fluffy texture of the salad.
- Chill and Serve: Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to meld and the salad to chill thoroughly before serving.
Notes
- For best results, drain the crushed pineapple very well to avoid excess liquid in the salad.
- Pecans are optional but add a nice crunchy texture and nutty flavor.
- This salad is best served chilled and can be made a day in advance.
- Store any leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
