Cherry pie salad requires six simple ingredients and less than six minutes to make. The best part? It receives rave reviews whenever I serve it!
I'm going to be completely honest with you. Using the word salad in this cherry pie salad is totally deceiving.
I mean, I serve it like I would any other summer salad—next to whatever we've grilled (usually burgers) along with watermelon, chips and an icy beverage.
But this salad is on par with my mom's pistachio pudding salad in that it tastes like more like dessert than something I can count as my daily recommended serving of veggies.
I love any dish that comes together quickly and easily and can be made with ingredients stored in my pantry. Cherry pie salad totally fits those requirements thanks to six canned/containered/packaged ingredients you toss together and refrigerate.
And yes, I used the word containered.
I know for a fact you can make cherry pie salad a couple days ahead of time and it still tastes great. Yay for make-ahead recipes that cut down on prep time the day you hosting your family party!
Some of my favorite make-ahead recipes are these Mexican pinwheels, cowboy caviar, and copycat Chili's salsa.
Everyone raved about this summer salad except George and Livi, but I think that's due to the pecans. Neither one is a fan of nuts in their salads.
Or desserts. I'm hoping they'll grow out of that silliness. Or maybe not since I usually polish off what they don't eat.
Fortunately the rest of our partygoers were happy to "share" their servings. I think it had something to do with that cherry pie filling. And the mini marshmallows. And maybe the whipped topping.
Go with Comstock Country Cherry Pie Filling & Topping. It's the best, trust me.
Cherry Pie Salad
Yield: 10
Prep Time: 5 minutes
Chill Time: 4 hours
Total Time: 4 hours 5 minutes
Cherry pie salad requires six simple ingredients and less than six minutes to make and receives rave reviews whenever I serve it! It takes only 5 minutes to make but you do need to chill it for a few hours or overnight.
Ingredients
- 1 (14-oz) can sweetened condensed milk
- 1 (20-oz) can crushed pineapple, drained
- 1 (20-oz) can cherry pie filling
- 3 cups mini marshmallows
- 1 (8-oz) container Cool Whip, defrosted
- 1 cup chopped pecans
Instructions
- Combine sweetened condensed milk, pineapple, and cherry pie filling in a large bowl. Mix until combined.
- Fold in marshmallows, Cool Whip, and pecans. Chill at least 4 hours or overnight before serving.
Notes
FOLLOW HALF-SCRATCHED ON INSTAGRAM (@half_scratched) and share the recipes you're whipping up in the kitchen. Don't forget the #HALFSCRATCHED hashtag so we can see what you've made!
Nutrition Information:
Yield: 10Serving Size: 1
Amount Per Serving:Calories: 346Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 10mgSodium: 64mgCarbohydrates: 60gFiber: 1gSugar: 48gProtein: 5g
Corn salad with tomato, basil & feta
Pistachio pudding salad (my mom's specialty)
Reader Interactions
Comments
Mary Babiez
This sounds absolutely decadent! We grilled pork tenderloin the other night and had it with grilled asparagus and potatoes. Your salad/dessert would have been the perfect finale! Definitely saving this one :)
Reply
Emily Hill
Awesome! Thank you for your comment, although now I'm craving grilled tenderloin!
Reply
Elaine
Awesome salad, Emily. It is really rare to see something like this and I will definitely try to cook it on my own now. Thank you so much for sharing this!
Reply
Emily Hill
Thanks for taking the time to comment!
Reply
Kati
Going to make this cherry pie salad today! I accidentally bought pineapple tidbits instead of crushed pineapple though. Will that be ok?
Reply
Emily Hill
I'm not sure--I've never tried it. It may have a runnier consistency because of the chunks and the liquid rather than crushed pineapple, which is a little thicker. Wish I could help be of more help!
Reply
Cynthia Amitrano
I made a version of this salad from a recipe from 25 years ago. Mine had cherry pie filling, sweetened condensed milk, pineapple tidbits (or crushed, but I used tidbits), mandarin oranges, marshmallows and cool whip. NO NUTS. It is delicious and was a big hit. Interesting to see this version which I am guessing is equally tasty.
Reply
Emily Hill
Your version sounds SUPER delicious! Yum!
Reply
Jody Campbell
just made this cherry pie salad and added 1/2tsp almond extract. It was so good, brought out the cherry taste. Definitely going to make this again!
Reply
Emily Hill
I love the idea of using almond extract. Yum!
Reply
Phyllis Miller
I'm looking forward to make this. I'll
be making it for Christmas and on
occasional special events.Reply
Emily Hill
It's so festive!
Reply
Robin
I’m looking forward to trying this cherry pie salad , sounds yummy
Reply
Emily Hill
I hope you like it!
Reply
Shirley J. Fink
I have been making this for 30 years only I add cream cheese and it's a game changer! My family and friends LOVE this salad.
Reply
Emily Hill
That tweak sounds amazing!!
Reply
mystiknitter
Made it as part of our Pi(e) Day feast, used an 8oz block of cream cheese beaten into the sweetened condensed milk as suggested by someone in the comments - and this salad was worth every decadent calorie! thank you!
Reply
Peggy Kirkland
My family has been making this for 40 years and it’s always a big hit.Try baking a graham cracker crust ,cool the crust completely and add the mixture to the crust then freeze for a couple of hours or cover it and freeze it over night until ready to serve.Slice and serve frozen.Taste like ice cream pie
Reply
