Cherry Pie Fluff

Course Dessert, Side Dish

Cuisine American, Southern

Keyword cherry-pie-fluff, cherry-pie-recipes, no-bake-desserts

Prep Time 5

Chill time 4

Servings servings

Calories 235kcal

Preheat the oven to 350°F. Spread chopped nuts in a single layer on a cookie sheet. Toast for 6-8 minutes, then cool completely.
In a medium bowl use a large spoon or spatula to mix together the cherry pie filling, drained pineapple, sweetened condensed milk and almond extract.
By hand fold in one 8 oz container whipped topping plus 1/2 of the second container plus toasted pecans by hand.
Before serving garnish with reserved whipped topping, chopped nuts and maraschino cherries. (Reserve remaining 1/2 container whipped topping and 1 Tbsp toasted nuts for garnishing.)
Cover with plastic wrap and chill for 4 hours.

Fruit - You could adapt this recipe using blueberry pie filling adding a splash of lemon juice.
Whipped Cream - You could make your own whipped cream however it's not as stable as Cool Whip. You'd need 4 cups of sweetened fresh whipped cream.
Nuts - You could use almonds or walnuts in place of pecans. You can skip toasting the nuts, if you need to save time. It's well worth the small amount of time and effort it takes for the impact roasting has on the flavor overall.
Flavoring - You can use vanilla extract in place of almond extract.
Chill Before Serving - While cherry fluff only takes minutes to make, it's important to chill thoroughly for at least 4 hours or overnight to allow the flavors to blend until serving.