The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
Cherry Salad is a fluff salad recipe with six ingredients and takes only minutes to make. It’s an easy dessert or side dish perfect for potlucks and holidays.
It costs approximately $10.59 to make this recipe. The recipe makes twelve servings for about $0.88 per serving.
This vintage salad is perfect as a side dish or even a dessert. The dish is a creamy, sweet, filling, and rich fruit salad. We love taking it to potlucks, summer BBQs, and holiday parties because it feeds a crowd. Plus, it is a no-bake side dish that frees up our oven and stovetop for other recipes we are making.
This Cherry Fluff Salad comes together in a matter of minutes. And you throw everything together in a bowl, mix it, and chill it before serving.
We love the pink color of the fluff salad from the cherry pie filling. It makes for a fun and festive dish to serve during the holiday season.
Ingredients & Estimated Cost:
- 21-ounce can cherry pie filling – $2.34
- 14-ounce can sweetened condensed milk – $1.94
- 20-ounce can crushed pineapple – $1.59
- 2 cups mini marshmallows – $0.50
- 8-ounce container Cool Whip – $0.98
- 1 cup pecans – $3.24
To learn more about how we price our recipes, check out Budget Recipes Explained.
How To Make Cherry Salad
- First, mix the cherry pie filling, sweetened condensed milk, and pineapple using a large bowl.
- Then, stir in the marshmallows.
- Next, fold in the cool whip and pecans.
- Finally, cover the bowl with plastic wrap and place it in the fridge for at least one hour before serving.
***For complete recipe instructions, see the recipe card below.
Recipe Variations and Substitutions
- Instead of Cool Whip, you can use 2 cups of whipping cream whipped to stiff peaks (so 4 cups of whipped cream).
SERVE: You can leave this Cherry Salad out for longer than 2 hours before it needs to be covered and refrigerated.
STORE: Leftovers will stay fresh for about 3-5 days when kept in an airtight container in your fridge.
FREEZE: This salad does not freeze well as the texture is no longer soft and fluffy as it defrosts, so we do not recommend freezing it.
A dessert salad is typically made with jellos, fruits, and whipped toppings. Often they contain other ingredients like coconut and nuts. They are traditionally sweet, so they are often referred to as a dessert salad that can be served as a side dish or a dessert.
Get Kids Involved
Ages 2-3: A fun counting activity might be having your little one count how many mini marshmallows it takes to fill up one cup measuring cup.
Ages 4-5: Ask your child to measure the marshmallows before adding them to the bowl. They can also assist with pouring the remaining ingredients into the bowl.
Ages 6-8: This is a great recipe to have your child try on their own with you watching. The recipe calls for just a few ingredients they can easily mix.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe unsupervised while you do the happy dance in the corner!
We love bringing this side dish to a potluck or holiday dinner because it serves a crowd for just about $10. In addition, it is a budget-friendly dish that everyone loves.
More Side Dish Recipes
- Asparagus in the Oven
- 5 Bean Salad
- Air Fryer Green Beans
- Healthy Waldorf Salad
- Hash Brown Casserole
- Mom’s Crockpot Broccoli Casserole
- Green Bean Casserole
- Brown Sugar Glazed Carrots
- Mashed Potatoes with Cream Cheese
- Seven Layer Salad
- large mixing bowl
- mixing spoon
- measuring cups
- 21 oz canned cherry pie filling
- 14 oz can sweetened condensed milk
- 20 oz can crushed pineapple drained well
- 2 cups mini marshmallows
- 8 oz container Cool Whip thawed
- 1 cup pecans chopped roughly, optional
- In a large bowl, stir together cherry pie filling, sweetened condensed milk, and pineapple.
- Stir in marshmallows.
- Fold in Cool Whip and pecans.
CHILL AND SERVE:
- Cover with plastic wrap and store in the refrigerator for at least 1 hour, or overnight, before serving.