Ingredients
- 1 can (21 ounces / 540 ml) cherry pie filling
- 1 can (14 ounces) sweetened condensed milk
- 1 container (8 ounces) whipped topping, thawed
- 1 cup chopped walnuts
- 2 cups miniature marshmallows
- 1 can (20 ounces) crushed pineapple, drained
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, combine the sweetened condensed milk and vanilla extract until smooth.
- Add the drained crushed pineapple and cherry pie filling, stirring gently to combine.
- Fold in the miniature marshmallows and chopped walnuts.
- Add the whipped topping and gently fold until the mixture is light, fluffy, and fully combined.
- Cover and refrigerate for at least 2 hours before serving.
- Serve chilled in dessert bowls or as a sweet side dish.
Notes
- Drain the pineapple well to avoid a watery salad.
- Cherry Salad tastes even better after chilling overnight.
- Pecans or almonds can be substituted for walnuts.
- Do not freeze, as the texture may change after thawing.
- Fresh whipped cream can be used instead of whipped topping, but the salad may soften more quickly.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 34g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg
