Cherry Fluff Easter Salad
A sweet and creamy dessert salad made with cherries, pineapple, mini marshmallows, and whipped cream, perfect for Easter celebrations.
Ingredients
Main Ingredients
- 21 oz can cherry pie filling
- 20 oz can crushed pineapple (drained) Make sure to drain the pineapple well.
- 1 cup mini marshmallows
- 1 cup whipped cream or Cool Whip Use fresh whipped cream for a richer flavor, if desired.
Optional Add-ins
- ½ cup shredded coconut Can be added for a tropical twist.
- 1 cup chopped pecans Adds crunch and texture.
Instructions
Preparation
- In a large mixing bowl, combine the cherry pie filling and the drained crushed pineapple. Stir gently until well mixed.
- Fold in the mini marshmallows, mixing gently to avoid breaking them apart.
- Fold in the whipped cream (or Cool Whip) until everything is well combined, creating a fluffy texture.
- If desired, add the shredded coconut and chopped pecans. Gently fold to combine.
- Refrigerate the salad for about 1 hour before serving.
Notes
Best served fresh but can be stored in the refrigerator for up to three days in an airtight container. Avoid freezing, as textures may change.