Cherry fluff salad (aka “angel fluff”) is the ultimate no-bake dessert for busy home cooks. This retro recipe takes just 10 minutes to stir together (only 5 ingredients), then chills until you’re ready to serve. It works beautifully as both a sweet side dish and a crowd-pleasing dessert.
If you love fruit and fluff salads, try my Watergate salad, cranberry fluff, or pink salad. They all make great holiday sides or light desserts.
Table of Contents
Before You Get Started
- Drain the pineapple completely. Squeeze out excess liquid with a dish towel or press firmly in a fine-mesh strainer. Undrained pineapple will make your salad runny and watery.
- Chill before serving for best texture. While you can eat this right away, chilling for at least 2-4 hours lets the flavors meld and the texture set up beautifully.
- Thaw and fold the Cool Whip gently. Always thaw your whipped topping in the refrigerator (never microwave it), then fold it in with a spatula using gentle motions. Stirring too vigorously will deflate the airy texture you want.
How to Make Cherry Fluff Salad
Step 1: Combine the Base Ingredients
In a large mixing bowl, stir together the cherry pie filling, sweetened condensed milk, well-drained crushed pineapple, mini marshmallows, and coconut (if using).
Make sure everything is evenly distributed before you add the whipped topping.
The sweetened condensed milk acts as the creamy binder that holds everything together and adds sweetness.
** Tip: If your pineapple seems even slightly wet, give it one more squeeze. Excess moisture is the number one reason fluff salads turn runny.
Step 2: Fold in the Whipped Topping
Add the thawed Cool Whip (or homemade whipped cream) to the bowl.
Use a spatula to gently fold it into the mixture, lifting from the bottom and turning the mixture over until just combined.
Avoid stirring or beating; you want to keep as much air in the whipped topping as possible for that signature fluffy texture.
** Note: The salad will look a little loose at first, but it will firm up beautifully as it chills.
Step 3: Chill and Serve
Cover the bowl and refrigerate for at least 2-4 hours before serving. This gives the marshmallows time to soften slightly and the flavors to blend.
When ready to serve, give it a gentle stir and garnish with extra marshmallows, a sprinkle of coconut, or even rainbow sprinkles for a festive touch.
** Tip: This dessert salad actually improves after a day in the fridge, making it perfect for make-ahead meal planning.
Variations and Serving Ideas
- Add nuts for crunch: Chopped pecans or walnuts add a nice textural contrast to the creamy base.
- Try different pie fillings: Swap cherry for strawberry, blueberry, or apple pie filling for a completely different flavor profile.
- Use mandarin oranges instead of pineapple for a citrusy twist.
- Homemade whipped cream: If you prefer to skip Cool Whip, you’ll need a total of 6 cups of freshly whipped heavy cream sweetened with a few tablespoons of powdered sugar.
Storage, Freezing & Make Ahead
- Refrigerate leftovers in an airtight container for up to 2-3 days. The texture stays creamy and fluffy without getting watery.
- Make ahead: You can prepare this salad up to 24 hours in advance. In fact, it tastes even better after the flavors have had time to meld in the fridge.
- Freezing is not recommended. The whipped topping and marshmallows don’t freeze and thaw well; they tend to separate and become watery.
Frequently Asked Questions
Can I substitute the sweetened condensed milk?
Yes. You can use 8 ounces of softened cream cheese mixed with 2-3 tablespoons of sugar, or use plain or vanilla Greek yogurt for a lighter, tangier version. Just keep in mind that these substitutions will change the flavor and texture slightly.
How long should cherry fluff salad chill before serving?
For best results, chill for at least 2-4 hours. This allows the marshmallows to soften and the flavors to come together. You can serve it right away if needed, but the texture improves with chilling time.
Can I use homemade whipped cream instead of Cool Whip?
Yes. Use 2 cups of heavy cream that you whip to stiff peaks with 2-3 tablespoons of powdered sugar. You will need a total of about 6 cups whipped.
How do I keep cherry fluff salad from getting runny?
Make sure to drain your pineapple very well and fold the whipped topping in gently (don’t over-mix). Using thawed (not melted) Cool Whip also helps maintain the right consistency.
Can I add other mix-ins?
Absolutely. Chopped pecans, extra maraschino cherries, or even chocolate chips can be folded in for variety.
Related Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Cherry Fluff Salad
Ingredients
- 1 (20 ounce) can cherry pie filling
- 1 (14 ounce) can sweetened condensed milk
- 1 (8 ounce) can crushed pineapple, well drained
- 1 cup miniature marshmallows (plus extra for garnish)
- 1 cup sweetened flaked coconut (optional)
- 16 ounces frozen whipped topping (such as Cool Whip), thawed
- Optional garnish: rainbow sprinkles
Instructions
- In a large bowl, combine the cherry pie filling, sweetened condensed milk, drained pineapple, marshmallows, and coconut (if using).
- Gently fold in the whipped topping until completely combined.
- Cover and refrigerate until ready to serve.
- Garnish with additional marshmallows and rainbow sprinkles (optional) before serving.
Notes
- Drain the pineapple very well by pressing firmly in a fine-mesh strainer or squeezing with a dish towel. Excess liquid will make the salad watery.
- Fold the whipped topping in gently to maintain the fluffy texture. Avoid over-mixing or stirring vigorously.
- Chill for at least 2-4 hours before serving for the best flavor and texture. The salad will firm up as it chills.
- Thaw Cool Whip in the refrigerator before using. Do not microwave or leave at room temperature for extended periods.
- Coconut is optional but traditional. Leave it out if you prefer or have guests who don’t like coconut.
- Store leftovers in an airtight container in the refrigerator for up to 2-3 days.
- Make ahead up to 24 hours in advance. The flavors improve with time.
- Do not freeze. The whipped topping and marshmallows will separate and become watery when thawed.
- For a lighter version, substitute sweetened condensed milk with softened cream cheese or Greek yogurt.
- Add chopped pecans, extra cherries, or mandarin oranges for variation.
Nutrition
Originally published in June, 2015, this post was updated in December, 2025.
this looks so good…..I just got back from the store and gathered the ingredients! Can’t wait to try this out 🙂
That’s great, Britt! I hope that you enjoy it! My problem is always keeping my spoon out of the bowl when it’s in the refrigerator. It’s so addicting! 🙂
do not use coconut. salad is great but coconut ruins it
Drain the pineapple ??
Yes! Otherwise, the salad becomes soggy.
Really good recipe.
Thank you, Florence!