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Cherry Fluff

Cherry fluff is one of the many fluff dessert recipes. But it is one of my favorites! 

It has a smooth, fluffy, delightfully cloud-like texture and a bright, sweet-n-tangy flavor. 

Best Cherry Fluff (Easy Dessert Salad) featuring Cherry Fluff in a White Bowl on a Wooden Cutting Board
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The cherries and pineapples pair well together. (It may even remind you of a delicious pineapple upside-down cake. Only cherry fluff is a lot less work.)

It’s a wonderfully fruity, fantastically fluffy treat to help you beat the summer heat. 

Of course, it also tastes fantastic during every other season of the year.  

But don’t take my word for it! Check out this recipe and try it for yourself. 

Cherry Fluff 

Fluff desserts are some of my all-time favorite desserts. They require few ingredients, minimal work, and rarely involve any cooking. 

Cherry fluff is no exception. You’ll need five or six ingredients (depending on whether you want nuts). And it takes about 5 minutes to prepare it. 

All you have to do is combine ingredients in a bowl and stir. It’s so easy that even a child could do it. 

And it’s perfect when you need a last-minute dessert for an event you forgot about.

So, whip up some cherry fluff for your next picnic, potluck, or backyard BBQ. It’s almost magical how quickly it’ll disappear. 

Cherry Fluff Ingredients- Bowls of Diced Pineapples, Marshmallows, Cherries, Condensed Milk, and Whip Cream

Ingredients

You won’t need much for this recipe. Just five ingredients and some optional nuts:

  • Cool Whip: I like to use store-bought Cool Whip for this recipe. You can use homemade whipped cream, but Cool Whip holds up better over time. 
  • Crushed pineapple: Pineapples add a nice tangy, tropical flavor to the fluff. They also pair well with the cherry pie filling. 
  • Cherry pie filling: You can use store-bought or homemade. Use a brand you like since that’s where most of the flavor comes from. 
  • Sweetened condensed milk: Double-check that it is NOT evaporated milk. The two are not the same and won’t work the same way.
    • Condensed milk sweetens the fluff and gives it its creamy texture. 
  • Mini marshmallows: They add bulk, texture, and flavor. If you use rainbow mini marshmallows, they also add a bright pop of color. 
  • Pecans: These are optional, but they make the recipe much better! They add a salty, crunchy nuttiness that perfectly complements the otherwise fluffy dessert. 

How to Make Cherry Fluff 

There are only three steps to making delicious, creamy cherry fluff. 

1. Mix the ingredients. Combine the Cool Whip, pineapples, cherry pie filling, and condensed milk. Stir until everything is well mixed. 

2. Add the marshmallows and pecans. Then, add the marshmallows and nuts (if you’re using them). Don’t over-mix. 

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3. Chill. Cover the fluff with plastic wrap and pop it in the fridge. It needs at least 1 hour to chill, but more is better. Then, serve and enjoy! 

Bowl of Cherry Fluff with Maraschino Cherries on Top

Tips for the Best Cherry Fluff 

Here are a few final tips to keep in mind: 

  • No pie filling? No problem! Substitute a 32-ounce jar of drained and chopped maraschino cherries instead. They’ll give you that same great cherry flavor. 
  • Don’t forget to drain the pineapples. If you leave too much liquid in them, the fluff will be runny. 
  • Add coconut. Add sweetened shredded coconut if you want a sweeter, more tropical flavor. You shouldn’t need more than a cup.
  • Let the fluff chill overnight. The recipe says to let it chill for 1 hour, and that’s okay. However, if you can, leaving it overnight is best.
    • It gives the flavors time to blend, resulting in a fresher, better taste. 
  • Use whatever nuts you like best. You don’t have to stick to pecans. Your favorite nuts will work just as well. 

Variations

Here are some tasty variations: 

  • Swap out the pie filling. Try this recipe with strawberry, blueberry, or another favorite pie filling. 
  • Vary the fruit. If pineapples aren’t your thing, use a different type of fruit. Chopped bananas, diced apples, or Mandarin oranges all make excellent options. 
  • Make it creamier. Add vanilla pudding, cream cheese, or both to the fluff mixture for a thicker texture. 
  • Add cherries on top. Placing maraschino cherries on top will give the fluff a much lovelier appearance. They also taste great. 
Bowl of Cherry Fluff on a Wooden Board

How to Store

You can’t freeze leftover cherry fluff because it’ll destroy the texture. However, you can store leftovers in the fridge for up to 4 days

Transfer them to an airtight container or cover them in plastic wrap. 

There are a few things to keep in mind about storing your leftovers: 

  • Store the fluff in the fridge. Itshouldn’t stay at room temperature for over 2 hours because of the Cool Whip. 
  • The moisture will settle during storage. So, stir the leftovers a few times before serving them. 
  • The marshmallows will soften. The marshmallows will absorb the moisture after being in the fridge for a few days. They’ll get softer, but they’ll also get more flavorful.
    • Don’t let the softness bother you; everything is still just fine.

Cherry Fluff

Servings

14

servings
Prep time

5

minutes
Cooking time

1

minute
Calories

201

kcal

Whip up this cherry fluff for a deliciously light treat! It’s great for potlucks and holiday parties. Best part? You only need a few easy ingredients to do it!

Ingredients

  • 1 (8-ounce) container Cool Whip, thawed

  • 1 (20-ounce) can crushed pineapple, drained

  • 1 (21-ounce) can cherry pie filling

  • 1 (14-ounce) can sweetened condensed milk

  • 1 cup mini marshmallows

  • 1/2 cup chopped pecans (optional)

Instructions

  • Mix Cool Whip, drained pineapple, cherry pie filling, and condensed milk in a large bowl until well combined.
  • Then, gently mix in the mini marshmallows and pecans (if using).
  • Cover and refrigerate for at least 1 hour before serving. Enjoy!

Notes

  • Use light or fat-free Cool Whip instead of regular for a lighter version. 
Cherry Fluff

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author avatar
NaTaya Hastings
NaTaya Hastings is a food and recipe writer for Insanely Good Recipes. She’s an educator, boy mom, dog mom, and whatever-stray-enters-the-yard mom. As a result, she's constantly cooking for both humans and animals.

Luckily, she enjoys it!

Though born, raised, and still living in Alabama, her specialty is NOT down-home Southern cooking. Instead, she loves to experiment with Asian, Mexican, Italian, and other ethnic cuisines. She has two mottos when it comes to cooking. “The more spice, the better!” and “There’s no such thing as too much garlic!”

She’s also pretty good with desserts. Especially the easy, no-bake ones.

Her favorite things are cuddling with her four giant dogs, traveling, reading, writing, and hanging out in nature. She’s also pretty excellent at Dominoes.

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