Grandma Jean loved calling this her “pantry miracle”—a chilly, fluffy dessert that disappeared before anyone could wash the dishes. It’s the kind of treat you throw together when a sugar craving hits and you only have a few pantry staples on hand. Cherry pie filling, crushed pineapple, and sweetened condensed milk combine with whipped topping to create a light pink, creamy salad streaked with glossy cherry ribbons. Retro, comforting, and effortless, it’s ideal for busy weeknights or family get-togethers.
Serve it cold but soft enough to scoop right from the glass casserole dish. It pairs perfectly with simple dinners like grilled chicken, pulled pork, or a one-pan meal, and it’s just as at home at Sunday roast or a backyard barbecue. For holidays, place it in the center of the table and watch it vanish before your coffee even cools.
Ingredients
- Cherry pie filling – 1 (21 oz) can
- Crushed pineapple, drained – 1 (20 oz) can
- Sweetened condensed milk – 1 (14 oz) can
- Whipped topping, thawed – 1 (8 oz) tub
- Vanilla extract (optional) – 1 teaspoon
- Mini marshmallows (optional) – 1 cup
- Pecans or walnuts, chopped (optional) – ½ cup
- Salt (optional) – A pinch
- Nonstick spray or butter – For greasing the dish
Directions
- Prepare the dish
Lightly grease a 9×13-inch glass casserole dish with spray or butter. -
Mix the fruit
In a large bowl, combine cherry pie filling and drained pineapple. Stir gently to keep pretty cherry swirls. -
Add the creamy base
Mix in sweetened condensed milk, vanilla, and a pinch of salt if desired. Stir until smooth and creamy. -
Fold in whipped topping
Gently fold in the thawed whipped topping to maintain a light, airy texture. -
Include extras (optional)
Add marshmallows and/or nuts for added fluff and crunch. -
Freeze
Spread evenly in the prepared dish. Cover tightly and freeze for at least 4 hours (overnight gives the best texture). -
Serve
Let soften 10–15 minutes before serving. Scoop or cut into squares while still chilled.