Cherry Fluff Salad

How to make Cherry Fluff Salad



* 1 cup eagle brand sweetened condensed milk

* 2 tablespoons lemon juice

* 1 can cherry pie filling 28 ounces

* 2 cans crushed pineapple, drained 8 ounces each

* 1 cup mini marshmallows

* 1 package cool whip 8 ounces

* ⅔ cup pecans chopped


In a large bowl, stir together sweetened condensed milk and lemon juice until fully combined.

Add in the cherry pie filling.

Fold the crushed pineapple, mini marshmallows, cool whip, and pecans into the cherry mixture until fully incorporated.

If freezing, spread the cherry salad into a 9×13 inch baking pan lined with parchment paper. If you’d like to eat this as a soft fluff, refrigerate at least 4 hours. Top with additional nuts for garnish if desired.

Freeze for at least 5 to 6 hours or until firm.

Once frozen, use the edges of the parchment to lift the salad out of the pan, then use a sharp knife to slice into squares.

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