Cherry Salad (With Cherry Pie Filling)

cherry salad topped with a cherry and chopped pecans in a mini glass parfait dish.

Cherry Salad (With Cherry Pie Filling)

Published by Kate

This light and fluffy Cherry Salad has just six ingredients. Just dump everything into a bowl and stir!

5 from 3 votes

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Prep Time 5

Cook Time 0

Total Time 5

Course Side Dish

Cuisine American

Servings servings

Calories 386 kcal

Ingredients

1 (20 oz) can crushed pineapple
1 (20 oz) can cherry pie filling
1 cup sweetened condensed milk
1 cup chopped pecans or walnuts
16 oz sour cream
1 (12 oz) container Cool Whip, defrosted

Instructions

Drain pineapple well. Mix pineapple with cherry pie filling and sweetened condensed milk. Fold in the nuts, sour cream, and Cool Whip.
Transfer to a serving dish, cover, and refrigerate until ready to serve.

Notes

Make it ahead: cover and refrigerate the salad after making it. Refrigerate for up to 24 hours before serving.

Freezing: I don't recommend freezing the salad—it will negatively affect the texture.

Garnish: reserve a few chopped pecans and a few cherries from the pie filling (rinse and drain them) for the top.

Variations: add 2 cups of mini marshmallows, 1 cup of fresh blueberries, 1 cup of shredded coconut, or 1 (drained) can of mandarin oranges.

Substitutions: replace the pecans with walnuts, substitute 2 cups of heavy cream (whipped) for the whipped topping, use pineapple chunks instead of crushed pineapple.

Nutrition

Calories: 386kcalCarbohydrates: 49gProtein: 6gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 34mgSodium: 83mgPotassium: 343mgFiber: 2gSugar: 33gVitamin A: 474IUVitamin C: 8mgCalcium: 171mgIron: 1mg

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