Description
Cherry Fluff Cheesecake Salad is a delightful, no-bake dessert salad bursting with sweet fruit, creamy cheesecake flavor, and fluffy marshmallows. This easy-to-make dish combines crushed pineapple, fruit cocktail, maraschino cherries, and crunchy pecans into a creamy mixture of cream cheese and Cool Whip, perfect for potlucks, parties, or a refreshing treat any time of year.
Ingredients
Scale
Fruit and Nuts
- 20 ounces crushed pineapple (drained)
- 20 ounces fruit cocktail salad (drained)
- Juice from can of fruit cocktail salad
- 16 ounces maraschino cherries (no stems, cut in half)
- 1 cup chopped pecans
- 3 cups mini marshmallows
Base Mixture
- 8 ounces cream cheese (softened)
- 8 ounces Cool Whip (8 oz container)
- 2 tablespoons powdered sugar
Instructions
- Prepare the cream cheese mixture: In a large bowl, use a mixer to combine softened cream cheese, Cool Whip, powdered sugar, and the juice from the drained fruit cocktail salad. Mix well until the mixture is smooth and creamy.
- Combine thoroughly: Continue mixing until all ingredients are fully incorporated and the base mixture has a consistent texture with no lumps of cream cheese.
- Fold in fruits and nuts: Gently fold in the drained crushed pineapple, drained fruit cocktail, halved maraschino cherries, mini marshmallows, and chopped pecans. Mix carefully to avoid breaking up the fruit pieces.
- Chill before serving: Cover the bowl and refrigerate the Cherry Fluff Cheesecake Salad for several hours or preferably overnight. This allows flavors to meld and the salad to firm up for the best serving texture.
Notes
- Make sure to drain the canned fruits thoroughly to prevent the salad from becoming too watery.
- For best results, soften the cream cheese to room temperature before mixing to avoid lumps.
- You can substitute pecans with walnuts or almonds if preferred.
- This salad is best served chilled and can be stored in the refrigerator for up to 3 days.
- For a nut-free version, omit the pecans.
