Cherry Cheesecake Fluff Salad
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Cherry Cheesecake Fluff – It’s creamy, fruity, and delicious. Serve it as a dessert, side dish, or breakfast. Such a simple recipe!
Cherry Cheesecake Fluff
I love making Cherry Cheesecake Fluff Salad! It’s creamy and fruity dish that you can serve as a side dish, a dessert. I’ve even eaten it with breakfast (or even as my entire breakfast. sorry, not sorry. LOL)
It’s really simple to make! It also keeps really well in the fridge, up to a week in an airtight container – so it’s a perfect recipe to make ahead.
My version differs from other versions that you’ve seen because I use some of the juice from the cherry jar in my recipe. I think it makes all the difference!
Don’t like pecans or have a nut allergy? You can totally leave them out. You can also swap out the pecans for another nut, such as walnuts or slivered almonds, if that’s more your cup of tea. Or bowl of cherry fluff 😉
Cherry Cheesecake Fluff Ingredients
Here’s your cast of ingredients:
- 20oz can of fruit salad cocktail, drained and half of the juice set aside
- 1/2 of the juice from the can of fruit cocktail salad
- 16oz jar of maraschino cherries (no stem), cut in half – 1/4 of the juice set aside
- 1/4 of the juice from the jarred cherries
- 20oz can of crushed pineapple, drained
- 3 cups mini marshmallows
- 8oz cream cheese, softened
- 8oz container Cool Whip
- 1 cup chopped pecans (you can toast them for an added depth of flavor if you wish)
- 2 tablespoons powdered sugar
How to Make Cherry Cheesecake Fluff
Using an electric mixer – combine the cream cheese, whipped topping, powdered sugar, the juice from the fruit cocktail (1/2 of the juice from the can) and the cherries (1/4 of the juice in the jar) in large bowl.
Most recipes I’ve seen only call for the fruit cocktail juice, but I think that using some of the maraschino cherry juice is a must!
Fold in all of the fruit, the marshmallows, and the pecans. If you don’t like nuts, feel free to leave them out.
Chill for several hours or overnight before serving.
This keeps in the refrigerator, in an air tight container, for up to a week.
Delicious Cheesecake Recipes
- Cheesecake Pancakes
- Strawberry Cheesecake French Toast
- Cherry Cheesecake Fluff
- Lemon Blueberry Cheesecake Bars
- Mini Oreo Cheesecakes
- Lemon Blackberry Cheesecake
- Caramel Apple Cheesecake Bars
- Cherry Cheesecake Icebox Cake
- Lemon Raspberry Cheesecake Bars
- Cinnamon Apple Mini Cheesecakes
- Blueberry Cream Cheese Egg Rolls
- No-bake Banana Pudding Cheesecake
Cherry Cheesecake Fluff Salad
Ingredients
- 20 oz can of fruit salad cocktail, drained half of the juice in the can set aside
- half of the juice from the fruit cocktail can
- 16 oz jar of maraschino cherries (no stem), cut in half 1/4 of the cherry juice in the jar set aside
- 1/4 of the juice from the cherry jar
- 20 oz Crushed Pineapple drained
- 3 cups mini marshmallows
- 8 oz cream cheese room temperature
- 8 oz container of Cool Whip thawed
- 1 cup chopped pecans
- 2 tbsp powdered sugar
Instructions
- Using an electric mixer - combine the cream cheese, whipped topping, powdered sugar, the juice from the fruit cocktail (1/2 of the juice from the can) & the cherries (1/4 of the juice in the jar) in large bowl.Most recipes I've seen only call for the fruit cocktail juice, but I think that using some of the maraschino cherry juice is a must!
- Fold in all of the fruit, the marshmallows, & the pecans. If you don't like nuts, feel free to leave them out.
- Chill for several hours or overnight before serving. This keeps in the refrigerator, in an air tight container, for up to a week.
