5-Minute Pink Salad

5 from 6 votes

A sweet, fluffy pink salad made with just 4 ingredients, perfect for holidays, potlucks, and family gatherings.

Course Dessert, Side

Cuisine American

Keyword Pink Dessert Salad, Pink Fluff Salad, Pink Salad, pink salad recipe, pink salad recipes

Prep Time 5

Chilling Time 1

Total Time 1 5

Servings cups

Calories 183kcal

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

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.

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.