Description
Cherry Fluff Cheesecake Salad is a delightful no-bake dessert salad combining crushed pineapple, fruit cocktail, maraschino cherries, mini marshmallows, and a creamy mixture of cream cheese and Cool Whip. This refreshing and easy-to-make salad is perfect for potlucks, picnics, or as a sweet treat to brighten any meal.
Ingredients
Scale
Fruits
- 20 ounces crushed pineapple (drained, canned)
- 20 ounces fruit cocktail salad (drained, canned)
- 16 ounces maraschino cherries (no stems, cut in half)
- Juice from can of fruit cocktail salad
Other Ingredients
- 3 cups mini marshmallows
- 8 ounces cream cheese (softened)
- 8 ounces Cool Whip (whipped topping)
- 1 cup chopped pecans
- 2 tablespoons powdered sugar
Instructions
- Prepare the Creamy Base: Use a mixer to combine the softened cream cheese, Cool Whip, powdered sugar, and the juice from the canned fruit cocktail in a large mixing bowl. Mix on medium speed to create a smooth and creamy base mixture.
- Mix Until Smooth: Continue mixing until all ingredients are fully incorporated and smooth, ensuring no lumps of cream cheese remain.
- Add Fruits and Extras: Gently fold in the drained crushed pineapple, drained fruit cocktail pieces, halved maraschino cherries, mini marshmallows, and chopped pecans into the creamy base, ensuring even distribution without breaking the fruit.
- Chill the Salad: Cover the bowl and refrigerate the salad for several hours or preferably overnight to let the flavors meld and the salad set for a chilled, creamy texture before serving.
Notes
- Make sure to drain the pineapple and fruit cocktail well to avoid excess liquid making the salad watery.
- Softening the cream cheese beforehand ensures a smoother mixture without lumps.
- Chilling the salad for several hours improves flavor and texture, making it creamier and well-set.
- For added texture, you can substitute pecans with walnuts or omit nuts for a nut-free version.
- This salad is best served cold as a dessert or side dish during warm weather events or family gatherings.
