Cherry Fluff dessert salad is one of my favorite no bake dessert recipes! This easy dump and go salad is perfectly sweet, pretty and pink! Love no bake desserts as much as we do? Try thisPeanut Butter Icebox Cake and Easy Ice Cream Cake!
Cherry Fluff
Sometimes it’s a relief to make up a dessert that takes about five minutes and some time in the fridge. This is definitely one of those desserts. Those five minutes of prep will be amply rewarded with the moans and sighs of pure pleasure when your family or guests dive face first into this incredible dessert salad.
Cherry Fluff is a lot like pistachio fluff in that it’s a dump and stir dessert. A can of this, a can of that, throw in some marshmallows, a handful of coconut, stir it up and voila. You’ve got a dessert that is totally gorgeous, fun, and will definitely satisfy your sweet tooth.
Cherry Fluff is a great dessert to prepare anytime of year but is especially fun for Valentine’s Day, Christmas and even Easter. The pretty pink color of the salad is just too much to resist and once the little ones discover the sweet marshmallows hidden inside…well, let’s just say you better have gotten your bowl first.
It’s recipes like this that will bring smiles to your guests face and will also have them asking you for the recipe later. Trust me. I love that this recipe makes up a generous amount – plenty for a party. If you’re just making it for your family, you’ll definitely be rewarded with leftovers which can be enjoyed throughout the week.
When you’ve got just a few minutes to spare, this is definitely a dessert you should turn to. If you have loads of time on your hands, make this, and then go read a magazine or catch up on Real Housewives. Your choice. Just make this so you can thank me later 🙂
No Bake Desserts
- No Bake Cookies
- Ambrosia Salad
- Pina Colada Fluff
- Chocolate Chip No Bake Cheesecake
- No Bake Banana Cream Pudding Cheesecake
How To Make Cherry Fluff
Cherry Fluff
Ingredients
- 8 oz Cool Whip 1 container - I use lite
- 14 oz sweetened condensed milk 1 can - I use fat-free
- 21 oz cherry pie filling 1 can
- 20 oz crushed pineapple 1 can - well drained
- 2 cups mini marshmallows
- 1 cup shredded coconut unsweetened or sweetened is fine
- 1/2 cup pecans chopped - optional
Instructions
- Combine first four ingredients in a large bowl.
- Fold in remaining three ingredients.
- Refrigerate for one hour before serving.
Video
Nutrition
Deborah says
This is similar to our Million Dollar Salad.. Ours call for 8oz of sour cream. We’vemade it using fat free and sugar free by using the sugar free cherry pie filling and any products so that everyone can have some. I’ve served both side by side and no one could tell the difference.
Laurajj says
Oh I wanted to let you know…that this is one of our families favorites, and I make it so often for other family get togethers! Everyone loves it! We leave out the nuts and coconut…but its so good!
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Julia Kruz says
Look super delicious! Thank you Trish
Shley says
Very nice
Salomon Chaussures says
A number of recipes I’ve looked at lately call for canned pineapple. When the recipe does not specify sweet or unsweetened, which should be used, or does it matter?
Anand says
Nice information
Thank for sharing !!
outlook 365 says
Awesome cook you’re Trish! 🙂 Very nice post.. i am bookmarking this website and will visit again! 🙂
googlemail says
I never love to cook but I always search many other different recipe and ideas. Thanks Trish. I will always visit this website.
Trish - Mom On Timeout says
Well thank you!! Have a wonderful week!
Jeri Adams says
I’ve made a fruit dessert salad for many many years now. It’s called frog’s eye salad. In this recipe you add acini di pepe pasta (hence, the frog’s eye name). I usually measure out about a cup dry. A dressing is made from sugar, pineappIe juice, a beaten egg and flour cooked on the stove until thickened and then cooled, then stirring in a little lemon juice. Combine with the cooled pasta and refrigerated for several hours or overnight – most soaks right into the pasta. Just fold in the remaining ingredients and cool whip and you’re good to go!! I think this pasta/dressing would work wonderfully with your recipe as well. Especially, for people who aren’t fond of coconut or would like to try something different….
Brytaney Ambrose says
Wonder how long you could freeze this for? I’m having surgery and to have something to snack on.
Anand says
Nice information !!
Thank for sharing!!
Wayne says
I never love to cook but I always search many other different recipe and ideas. Thanks Trish. I will always visit this website.
Kathy says
This is a great recipe. Thank for share !
Gee Fanuiel says
Recipe: Cherry Fluff
Would like to know if there is another form of coconut to use in this recipe. I do not like the strings in coconut. Is there a coconut abstract? Additionally, what do you think about chopping the nuts real fine as to not have large chunks of nuts. Would love to hear some comments., (PLEASE)
Thanks,
Gee
Trish - Mom On Timeout says
You can eliminate the coconut if you want or add a couple of drops of extract if you like the taste. And yes, chop the nuts as finely as you like – it’s really up to you!
Sue says
We’ve made this for years, but we used a can of fruit cocktail, drained in ours. We didn’t use the condensed milk, and we put a package of jello powder in ours to make it pink. We always called it Pink Stuff. I’ve also made it using different flavor jello powder & the colored mini marshmallows. I really like it with orange jello The jello can be sugar free if prefered..
Trish - Mom On Timeout says
So many delicious options with this easy recipe Sue! Thanks for stopping by!
Emily says
Mom, tasty recipe!!! Run to enjoy the heaven food:)