Cherry Fluff

This classic, easy Cherry Fluff recipe has a creamy and fluffy texture with soft marshmallows and tender pieces of cherry. The whipped topping and marshmallows create an airy texture that melts in your mouth to serve at potlucks, bbq’s or holiday family gatherings.

For more fluff salad recipes try my cranberry fluff salad, strawberry fluff salad and my caramel apple fluff.

this recipe!

Cherry Fluff Salad

Tart cherries combine with the tangy sweetness of pineapple, the smooth, sweetness of the vanilla pudding and whipped topping for a nostalgic marshmallow salad grandma would make.

I love my cherry fluff salad with the optional additions of crunchy pecans and shredded coconut flakes, both of which add a delightful contrasting texture.

Simple no bake dessert salad recipes are an essential tradition for many to serve and enjoy at the holidays, barbecues and potluck gatherings.

Ingredients

• Can Of Cherry Pie Filling
• Can Of Crushed Pineapple – undrained
• Box Of Instant Vanilla Pudding Mix
• Whipped Topping – thawed
• Mini Marshmallows
• Pecans – chopped, is optional but add a nuttiness with a nice crunchy texture
• Sweetened Coconut Flakes – is also optional but adds a nice sweet texture
• Fresh Cherries – for an optional garnish that looks great on the holiday table

How To Make Cherry Fluff

STEP ONE – Stir the cherry pie filling, crushed pineapple, and vanilla pudding mix in a large bowl until combined.

STEP TWO – Add the thawed whipped topping, stirring until it is all incorporated.
Fold in the mini marshmallows, then fold in the pecans and coconut flakes until everything is well mixed.

STEP THREE – Cover the bowl with plastic wrap, or transfer the fluff into an airtight container, and store it in the refrigerator for at least 2 hours to allow the fluff to thicken. Serve chilled.

Storage Instructions

Keep the dessert salad covered with plastic warp in an an airtight container in the fridge for up to 3 days. The pineapple juice may start to separate after 3 days.

To freeze cover the fluff with plastic warp and foil or in a freezer-safe container to freeze for up to 2 months. Thaw overnight in the fridge before serving or try it frozen!

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