Cherry Fluff Salad is an easy sweet salad that only takes a few minutes to throw together for your next family dinner. This salad has been in our family for generations and is always a hit with young and old alike. I'll share all the secrets to this classic recipe.
Yield: 24 SERVINGS
Prep Time: 10 MINUTES
Total Time: 10 MINUTES
✅ INGREDIENTS
- 1 can (21 oz) cherry pie filling
- 1 can (14 oz) sweetened condensed milk
- 1 can (20 oz) crushed pineapple, well drained
- 1 container (8 oz) Cool Whip
- 1 can (15 oz) mandarin oranges
- 1/2 cup pecans, finely chopped
✅ INSTRUCTIONS
- Mix together cherry pie filling, sweetened condensed milk, Cool Whip, and crushed pineapple.
- Gently fold in mandarin oranges and pecans.
Nutrition Information:
YIELD: 12 SERVING SIZE: 1 grams
Amount Per Serving:
- CALORIES: 77
- TOTAL FAT: 5g
- SATURATED FAT: 1g
- TRANS FAT: 0g
- UNSATURATED FAT: 3g
- CHOLESTEROL: 1mg
- SODIUM: 25mg
- CARBOHYDRATES: 9g
- FIBER: 1g
- SUGAR: 6g
- PROTEIN: 1g
Nutrition Information Provided For Educational and Informational Purposes Only.
Cherry Fluff Salad is a dump-and-go recipe that can be put together in minutes.
All you need are a few ingredients to make this delicious crowd-pleaser.
I forgot the sweetened condensed milk in my picture!
The base of this salad is cherry pie filling, Cool Whip whipped topping, and sweetened condensed milk.
Then you add the good stuff – pineapple, mandarin oranges, and pecans.
KEY TO SUCCESS #1 – DRAIN THE PINEAPPLE VERY WELL
You want to make sure you drain your fruit well so that you don’t end up with a soggy salad.
Since you’ll be using crushed pineapple, you’ll want to drain it in a mesh strainer.
I use the back of a spatula to press all the juice out of the pineapple.
KEY TO SUCCESS #2 – BE GENTLE WITH THE ORANGES
The mandarin oranges are delicate and prone to breaking so you’ll want to stir them in after you’ve mixed up the rest of the salad.
Be very gentle with them – just fold them in a bit at the very last.
KEY TO SUCCESS #3 – DECIDE HOW MUCH CRUNCH
The pecans add the crunch to this sweet and creamy salad.
If you like more of a crunch, you can chop the pecans into larger pieces.
For less of a crunch, chop them finely.
I’ve done it both ways.
I think I prefer the larger pieces but you can’t go wrong either way.
To freeze, spread the salad into a 9X13-inch pan and place in the freezer for a few hours until firm. When ready to serve, slice into squares.
This salad can also be served as a yummy dessert.
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