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5 from 6 votes

5-Minute Pink Salad

A super quick and easy Pink Salad made with cherry and pineapple. This salad is such a delicious treat that the whole family will love.
Course Side
Cuisine American
Keyword Pink Dessert Salad, Pink Fluff Salad, Pink Salad
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings 7 cups
Calories 183kcal
Author Blair Lonergan


  • 1 (14 ounce) can sweetened condensed milk (I used fat free, but any type will work)
  • 1 (21 ounce) can cherry pie filling
  • 1 (20 ounce) can crushed pineapple, well drained
  • 1 (8 ounce) container frozen whipped topping (I used Sugar Free Cool Whip, but any similar variety will work), thawed


  • 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 condensed milk, cherry pie filling, and drained crushed pineapple. Gently fold in the whipped topping just until combined.
  • Cover and refrigerate until ready to serve.


  • Make sure to thaw the cool whip completely. The pineapple should be well drained or it will create a watery consistency
  • Want to prep ahead? This salad keeps very well in the refrigerator for at least 3 days!
  • Want to keep it lighter? You can use sugar free or Lite Cool Whip, fat free condensed milk, and lite cherry pie filling


Serving: 1/2 cup | Calories: 183kcal | Carbohydrates: 40.3g | Protein: 3.2g | Fat: 1.8g | Saturated Fat: 1.8g | Sodium: 45.6mg | Fiber: 0.6g | Sugar: 22.4g