Light and Creamy Cherry Fluff Dessert Recipe

With only five minutes of prep and six simple ingredients, Cherry Fluff is a classic no-bake dessert that’s ideal for gatherings. Like other retro fluff salads—pistachio fluff, orange fluff, and strawberry marshmallow fluff—this recipe is quick, light, and crowd-pleasing. It’s one of those easy dishes you’ll reach for again and again.

I appreciate recipes that can be prepared ahead of time, especially when entertaining. This retro cherry fluff is no exception: it’s fast to assemble, needs no baking, and looks festive with its pretty pink color.

This simple dish goes by many names—Cherry Fluff Salad, Cherry Pie Filling Salad, Dump Salad, Pink Fluff, Cherry Cheesecake Fluff, or Cherry Whip—but whatever you call it, it’s delicious and unfussy.

Why I love this recipe

Cherry fluff is a true dump-and-go dessert. Combine the ingredients, chill, and it’s ready when you are. It’s especially handy for barbecues, potlucks, and holiday gatherings like Easter, Valentine’s Day, or even a cheerful addition at Christmas. The ingredients are pantry-friendly and require no special equipment, so it’s an easy go-to when you want something sweet and nostalgic.

Ingredients

• 21-ounce can cherry pie filling
• 20-ounce can crushed pineapple, drained thoroughly
• 8-ounce container whipped cream (such as Cool Whip)
• 7 ounces sweetened condensed milk
• 1½ cups mini marshmallows
• 1 cup sweetened shredded coconut

Step by step

Assemble the fluff in just a few easy steps. First, mix the cherry pie filling and whipped cream until smooth and evenly combined. Then fold in the drained crushed pineapple, sweetened condensed milk, mini marshmallows, and shredded coconut. Stir gently until everything is coated and evenly distributed. Chill the mixture in the refrigerator until you’re ready to serve.

Tips for best results

• Be sure to drain the crushed pineapple thoroughly before adding it to the mixture to avoid excess liquid.
• If moisture separates and rises to the top while chilled, simply stir the fluff gently to reincorporate any liquid.
• For the easiest mixing, start by combining the cherry pie filling and whipped cream, then fold in the remaining ingredients.

Variations

• Add 1 cup of chopped pecans or walnuts for crunch and a nutty flavor.
• To use fresh cherries: pit and stem about 2½ cups of cherries, pulse them briefly in a food processor with ¼ cup sugar, and let sit for 10 minutes before folding them into the recipe.

Storage

Store cherry fluff covered in the refrigerator for up to three days. Stir before serving to recombine any separated liquid. Freezing is not recommended, as the texture will change and marshmallows and whipped topping can become watery when thawed.

If you try this recipe, please leave a comment and rating—you’ll help others decide whether to try it, and I love hearing your feedback!

Cherry Fluff

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• Author: Melissa Riker
• Total Time: 5 minutes
• Yield: 8 servings