This Creamy Cherry Whip Salad is a delightful blend of sweet, tangy, and creamy flavors that’s as refreshing as it is indulgent. With juicy cherries folded into a velvety whipped base, every bite offers a perfect balance of fruity brightness and rich, smooth texture. Ready in just over two hours, it’s an effortless treat that’s sure to impress at any gathering.
Packed with vitamins and a hint of natural sweetness, this salad is a guilt-free way to satisfy your dessert cravings. The airy, whipped consistency melts on your tongue, while the cherries add a satisfying pop of freshness. Whether served as a side or a light dessert, it’s a crowd-pleaser that’s as nourishing as it is delicious.
Ingredients for Creamy Cherry Whip Salad
- 3 ounces cream cheese, softened (for easy mixing)
- 14 ounces sweetened condensed milk (a rich, creamy base)
- 21 ounces cherry pie filling (provides a fruity sweetness)
- 16 ounces crushed pineapple, drained (adds a tropical tang)
- 12 ounces Cool Whip (light and fluffy texture)
- 1 cup chopped walnuts (for a nutty crunch)
- 15 maraschino cherries (for garnish and extra sweetness)
Step-by-Step Instructions
- In a large mixing bowl, beat together the cream cheese and sweetened condensed milk until smooth and creamy. Ensure there are no lumps for a uniform texture.
- Stir in the cherry pie filling and crushed pineapple. Mix gently to combine, ensuring the pineapple is evenly distributed.
- Fold in the Cool Whip and 1/2 cup of chopped walnuts. Use a spatula to gently mix until the ingredients are well incorporated, maintaining the fluffiness.
- Pour the mixture into a 9 x 13 inch pan, spreading it evenly with a spatula.
- Refrigerate the salad for at least 2 hours (or overnight) to allow it to set and the flavors to meld together.
- Before serving, top with the remaining chopped walnuts and 15 maraschino cherries, spreading them evenly over the top for a beautiful and appetizing finish.
Creative Toppings and Presentation Ideas
Elevate your Creamy Cherry Whip Salad with fun and flavorful toppings! Try adding a drizzle of chocolate syrup or a sprinkle of toasted coconut flakes for a unique twist. For a festive touch, arrange the maraschino cherries in a spiral pattern or create a cherry flower design on top. You can also swap walnuts for pecans or almonds for a different nutty crunch.
Perfect Pairings: Serving Suggestions
This salad is a versatile side dish that pairs beautifully with a variety of meals. Serve it alongside grilled chicken or BBQ ribs for a sweet and savory contrast. It also makes a delightful dessert when paired with vanilla ice cream or shortbread cookies. For a potluck, consider serving it in individual mini mason jars for a charming presentation.
Storage Tips for Freshness
Store your Creamy Cherry Whip Salad in an airtight container in the refrigerator for up to 3 days. If you’re making it ahead, wait to add the final toppings until just before serving to keep them fresh. Avoid freezing, as the texture of the Cool Whip and pineapple may change. For best results, give it a quick stir before serving if it’s been sitting for a while.
Time-Saving Hacks for Busy Cooks
To save time, use a hand mixer to blend the cream cheese and sweetened condensed milk quickly. You can also prep the walnuts and cherries the night before and store them in separate containers. If you’re in a rush, skip the chilling step and serve immediately—it will still taste delicious, though slightly softer in texture.
Recipe Variations to Try
Experiment with different flavors to make this recipe your own! Swap cherry pie filling for blueberry or strawberry for a fruity twist. If you prefer a lighter version, use light cream cheese and sugar-free Cool Whip. For a tropical vibe, replace the crushed pineapple with mandarin oranges or mango chunks.
Creamy Cherry Whip Salad Recipe
Ingredients
- 3 ounces cream cheese, softened
- 14 ounces sweetened condensed milk
- 21 ounces cherry pie filling
- 16 ounces crushed pineapple, drained
- 12 ounces Cool Whip
- 1 cup chopped walnuts
- 15 maraschino cherries
Instructions
- In a large mixing bowl, beat together cream cheese and sweetened condensed milk until smooth and creamy.
- Stir in cherry pie filling and crushed pineapple. Fold in Cool Whip and 1/2 cup chopped walnuts.
- Pour into a 9 x 13 inch pan and refrigerate for at least 2 hours (or overnight) before serving.
- Top with additional crushed walnuts and 15 cherries spread evenly over the top of the salad.