Easter Cherry Fluff Salad
A delightful combination of creamy, fruity, and fluffy elements, this Easter Cherry Fluff Salad brings a colorful and flavorful addition to your holiday gatherings.
Ingredients
Main Ingredients
- 1 can 15 ounces cherry pie filling
- 1 can 20 ounces crushed pineapple, drained Make sure to drain the pineapple to prevent a watery salad.
- 2 cups mini marshmallows
- 1 cup whipped cream (or Cool Whip for convenience) Homemade whipped cream can enhance flavor.
- ½ cup chopped walnuts (optional) Can substitute with pecans or omit for nut allergies.
- a few maraschino cherries for garnish For an adorable finishing touch.
Instructions
Preparation
- Start by draining the crushed pineapple to remove any excess liquid.
- In a large mixing bowl, combine the cherry pie filling, crushed pineapple, and mini marshmallows. Stir gently to ensure an even distribution.
- Fold in the whipped cream carefully, making sure not to deflate the cream too much.
- If using walnuts, mix them in for an added crunch and nutty flavor.
- Cover the bowl with plastic wrap and refrigerate for at least one hour.
- When you’re ready to serve, scoop into bowls and top each serving with a maraschino cherry.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish is best enjoyed chilled; avoid freezing.