This classic pink salad is a nostalgic, 4-ingredient dessert salad or side dish that’s ready in just 5 minutes. Perfect for holidays and potlucks, the combination of cherries, pineapple, and fluffy Cool Whip is thick and creamy (never watery)!
Round out your special meal with this ambrosia salad, Watergate salad, or some of the best Thanksgiving sides.
Table of Contents
Before You Get Started
This is one of those recipes that’s simple, but a few little tricks make all the difference. Follow these tips to keep your pink salad light, creamy, and never watery:
- Drain that pineapple thoroughly. Place crushed pineapple in a fine mesh strainer for 10-15 minutes, then gently press or squeeze with a clean kitchen towel until no more liquid drips out.
- Thaw Cool Whip properly. Move it from the freezer to the refrigerator the night before you plan to make the salad. Never thaw it on the counter; it can lose its fluffy texture and become runny.
- Fold gently, don’t stir hard. Overmixing will deflate the Cool Whip, turning your salad dense or watery instead of airy and light.
- Chill before serving. Refrigerate for at least 1-2 hours so the mixture can set and the flavors meld together.
** Tip: The secret to smooth, creamy pink salad is moisture control. The drier your pineapple and the colder your Cool Whip, the better your results.
How to Make Pink Salad
This dessert really couldn’t be easier! Here’s how it comes together:
Step 1: Prep Your Ingredients
Move your Cool Whip from the freezer to the fridge the night before to thaw gently (8 hours or overnight). Drain the pineapple well (10-15 minutes in a strainer, then squeeze dry in a clean towel until no liquid drips).
** Pro Tip: Don’t toss that pineapple juice! Save it for smoothies or cocktails.
Step 2: Mix the Base
In a large mixing bowl, whisk the condensed milk just to smooth it out. Stir in the cherry pie filling and the drained pineapple until combined. The mixture should be thick and glossy.
** Quick Note: If you’re using sugar-free ingredients, taste the base now and add a spoonful of powdered sugar if you’d like a bit more sweetness or a pinch of salt for balance.
Step 3: Fold in the Fluff
Add the Cool Whip, gently folding it into the cherry mixture with a rubber spatula. Use a light “figure-8” motion to keep the mixture airy. Stop when just combined (a few streaks are fine).
** Texture Check: It should look like pink clouds, not pink soup!
Step 4: Chill and Set
Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour, ideally 2-4 hours. The salad will firm up and develop its signature creamy texture.
** Make-Ahead Tip: You can make pink salad up to 24 hours in advance. Just give it a gentle stir before serving to refresh the texture.
Variations
- Jell-O Version: Stir in one small box (3 ounces) of dry strawberry or cherry Jell-O powder for extra flavor and structure. This version holds up beautifully at potlucks.
- Cottage Cheese Version: Replace half of the Cool Whip with cottage cheese for a tangier, protein-packed twist.
- Cream Cheese Style: Beat 4 ounces of softened cream cheese with the condensed milk first for a thicker, richer base.
- Fruit Options: Swap cherry pie filling for strawberry or blueberry. Add well-drained mandarin oranges, fruit cocktail, mini marshmallows, or coconut.
- Holiday Touches: For Easter, use pastel marshmallows. For Christmas, add a few chopped cranberries. In summer, top with fresh berries.
** Tip: Any added fruit or mix-ins should be very well drained to keep that perfect creamy texture.
Storage and Make-Ahead Tips
- Storage: Keep pink salad covered in the refrigerator for up to 3 days. After day 2, give it a gentle stir before serving.
- Make-Ahead: It’s best made 2-24 hours before serving so it has time to chill and set.
- Freezing: Not recommended; thawing will cause it to separate.
- Serving Tip: If a little liquid collects on the bottom after storage, serve with a slotted spoon or gently stir before serving.
Frequently Asked Questions
Why is my pink salad watery or runny?
This usually happens if the pineapple isn’t drained well or the Cool Whip thawed too quickly. Drain pineapple for at least 10–15 minutes, and thaw Cool Whip in the fridge overnight.
Can I use fresh pineapple instead of canned?
Yes, but chop it finely and pat it very dry. Fresh pineapple can release more juice, so try adding a tablespoon of instant pudding mix to help absorb extra moisture.
What can I use instead of Cool Whip?
You can use freshly whipped cream, but the salad won’t hold its texture as long (serve within 4 hours). For a dairy-free option, try coconut whipped topping.
Can I make it sugar-free?
Absolutely! Use sugar-free Cool Whip, sugar-free cherry pie filling, and fat-free condensed milk. You can also stir in sugar-free pudding mix for a little extra sweetness and thickness.
How long does pink salad need to chill?
At least 1 hour, but 2-4 hours is ideal. The longer it chills, the creamier and more stable it becomes.
Related Recipes
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If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
5-Minute Pink Salad
Ingredients
- 1 (14 ounce) can sweetened condensed milk
- 1 (21 ounce) can cherry pie filling
- 1 (20 ounce) can crushed pineapple, well drained
- 1 (8 ounce) container frozen whipped topping, thawed
- Optional garnish: maraschino cherries, shredded coconut, chopped nuts, mini marshmallows
Instructions
- Make sure that your whipped topping is completely thawed (by placing it in the refrigerator overnight). Also make sure that your pineapple is very well drained. I like to put the pineapple in a mesh colander and then squeeze it dry with a towel.
- In a large bowl, stir together the condensed milk, cherry pie filling, and drained crushed pineapple.
- Gently fold in the whipped topping just until combined.
- Cover and refrigerate for at least 1 hour, or until ready to serve. Garnish with maraschino cherries, shredded coconut, marshmallows, or chopped nuts if desired.
Notes
- Drain crushed pineapple for 10-15 minutes in a strainer, then squeeze dry with a towel.
- Thaw Cool Whip overnight in the refrigerator, never at room temperature.
- Fold gently. Overmixing deflates the fluff and creates a watery texture.
- Chill for a minimum of 1 hour before serving; ideally 2-4 hours.
- For extra stability, add 1 small box of cherry Jell-O powder (dry).
- Can substitute with lemon, strawberry, or blueberry pie filling for variety.
- Make up to 24 hours ahead (stores covered in the fridge for up to 3 days). Give it a gentle stir before serving.
- This is not suitable for freezing, as the texture becomes watery when thawed.
Nutrition
Originally published in May, 2018, this post was updated in November, 2025.
We make this for Thanksgiving, Christmas, and Easter but I could eat it all the time! We add chopped pecans and sometimes marshmallows which makes it even better!
It’s so perfect for holidays, right?! We often add pecans and marshmallows to our “fluff” salads, too — such a great touch! 🙂
I have never had anything like this so I am TOTALLY intrigued!
Try it!!!! 🙂
I USE A LARGE CHERRY JELLO (PLACE IN BOTTOM OF BOWL)
I USE A LARGE COTTAGE CHEESE (PLACE IN BOWL) STIR BOTH TOGETHER
LARGE COOL WHIP (STIR ALL THREE TOGETHER)
LARGE CRUSTED PINEAPPLE (AGAIN ADD TO OTHER IN THE BOWL)
THEN ADD CHOPPED PECANS AS MANY AS YOU WANT!
Sounds perfect, Pam!!! Thanks for sharing! 🙂
I made this. i liked it. my husband said it was different
Great! Thanks, Laura!
This has been a holiday tradition for years, we also add nuts, and any leftover is used the next day as crepe filling at breakfast.
Awesome! Love the idea of using it in crepes!
The crepe filling is a great idea. I add shredded coconut to mine also though.
I LOVE this salad!!!!
Me too, Elvia. Thank you! 🙂
I make this all the time and my recipe is simpler. 1 4oz pkg strawberry jello. 1small container cottage cheese mix together add 12oz cool whip (thawed) . Drain 1 can pineapple chunks and 1 can mandarin oranges drained.add to rest of ingredients stir can use sugar free jello and lite cool whip
I also add shredded coconut and chopped pecans to mine. My daughter loved it. Some add mini marshmello’s. I’m personally not crazy about those so I just don’t add them
Sounds great, Kayla! Thank you!
This is the exact recipe I grew up with. I love it!
Thanks, Mandy. It’s a classic!