Description

This Cherry Salad Recipe is a creamy, sweet, and refreshing no-cook dessert or side dish perfect for potlucks, picnics, or family gatherings. It combines cherry pie filling, sweetened condensed milk, and crushed pineapple with whipped topping, marshmallows, and nuts for a delightful mix of textures and flavors. Ready in just 10 minutes and served chilled, it’s an easy, crowd-pleasing treat that requires no baking.

Ingredients

Main Ingredients

1 can (21 oz) cherry pie filling
1 can (14 oz) sweetened condensed milk
1 can (8 oz) crushed pineapple, drained
1 container (8 oz) whipped topping (like Cool Whip)
1 cup mini marshmallows
1/2 cup chopped pecans or walnuts (optional)

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Instructions

Combine fruit and dairy: In a large mixing bowl, combine the cherry pie filling, sweetened condensed milk, and drained crushed pineapple. Stir until the mixture is fully blended and smooth.
Fold in whipped topping: Gently fold in the whipped topping into the fruit mixture until it is well incorporated and smooth, being careful not to deflate the whipped topping.
Add marshmallows and nuts: Gently mix in the mini marshmallows and the chopped pecans or walnuts if using. This will add texture and crunch to the salad.
Chill: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 1 hour. Chilling allows the flavors to meld together and helps the salad firm up slightly for better serving consistency.
Serve: Serve the cherry salad chilled as a side dish or a sweet dessert. Enjoy!

Notes

For extra texture and flavor, add shredded coconut to the salad.
You can use a mix of fresh cherries and canned cherry pie filling for enhanced freshness.
For a lighter version, substitute the sweetened condensed milk or whipped topping with Greek yogurt.
Best served cold and can be stored in the refrigerator for up to 3 days.