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Cherry Fluff Salad - A Light, Sweet Classic

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 (21-ounce) can cherry pie filling – the base that gives color and flavor
  • 1 (8-ounce) tub whipped topping (like Cool Whip), thawed – for that creamy fluff texture
  • 1 (14-ounce) can sweetened condensed milk – adds sweetness and a silky finish
  • 1 (20-ounce) can crushed pineapple, well drained – brightens the mix with tang and texture
  • 1 cup mini marshmallows – soft bites that make it extra fun
  • 1/2 cup chopped pecans or walnuts (optional) – for crunch and a toasty note
  • 1/2 cup shredded sweetened coconut (optional) – for tropical sweetness
  • 1 teaspoon vanilla extract (optional) – rounds out the flavor
  • Pinch of salt – balances the sweetness

Method
 

  1. Drain the pineapple well. Press gently with the back of a spoon in a sieve to remove extra liquid. Too much juice can make the salad runny.
  2. Mix the base. In a large bowl, stir together the cherry pie filling and sweetened condensed milk until smooth and even in color.
  3. Add the fruit. Fold in the drained crushed pineapple. Stir gently so you don’t break up the fruit too much.
  4. Fold in the fluff. Add the whipped topping and fold with a spatula until no streaks remain. Keep it light—overmixing can deflate it.
  5. Stir in the extras. Add mini marshmallows, nuts, coconut (if using), vanilla, and a small pinch of salt. Fold just to combine.
  6. Chill. Cover the bowl and refrigerate for at least 2 hours, or up to overnight. Chilling helps it firm up and lets flavors meld.
  7. Serve. Spoon into a serving bowl and, if you like, top with extra cherries, chopped nuts, or a sprinkle of coconut for a pretty finish.