Cherry Fluff

Donna Brown


This is an easy to prepare fruity salad or dessert. It makes enough for several people or make in 2 containers and keep one in the freezer for a later time. The recipe came from the back of a magazine.

pinch tips: How to Cut a Watermelon



No-Cook or Other


8 oz.
container of light whipped topping
14 oz.
can of fat free condensed milk
21 oz.
can cherry pie filling
20 oz.
can crushed pineapple, drained well
sliced bananas
chopped pecans for topping

Directions Step-By-Step

Drain pineapple into a small bowl, reserve liquid. Slice bananas into bowl of reserved pineapple juice for a few minutes. In a large bowl, mix condensed milk, cherry pie filling and drained pineapple. Mix well. Fold in whipped topping, mixing well. Drain banana slices from pineapple juice and add to cherry mixture. Fold in banana slices gently until mixed well. Place mixture into container with a lid; top with chopped pecans. I use a 3 quart pyrex dish with a lid OR place in 2 smaller containers. Either place in the freezer or refrigerator. It can be served as a chilled or frozen dish.

About this Recipe

Course/Dish: Fruit Salads
Main Ingredient: Fruit
Regional Style: American
Hashtag: #cherry