5-Minute Pink Salad

5 from 6 votes

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

Cook Time 0

Total Time 5

Servings 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