My boys all have their favorites that I’m “required” to make each Thanksgiving.
The other three boys all request my Cherry Fluff. And since it’s insanely easy to make, I am happy to oblige. They ask for it both at Thanksgiving and Christmas. It’s sinfully fattening and comforting. For some reason, for my boys at least, it tastes like home.
Another reason I love making this is that it’s one more thing I can make a day ahead and refrigerate until it’s time to eat. It can also double as a dessert and looks especially pretty in goblets. I put it on the table in a crystal bowl and it’s very pretty that way, too.
If you make this, please send me a picture and let me know how you liked it!
I always double this recipe to make a large enough batch to have left overs. It doesn’t last long around here!
The following recipe includes pineapple and some people add coconut, but my husband doesn’t like either, so I leave them out and it’s still delicious. You can also leave out the nuts.
Cherry Fluff Salad
- 1 8 oz container Cool Whip
- 1 8 oz. package of cream cheese
- 1 can sweetened condensed milk
- 1 can cherry pie filling
- 1 20 oz can crushed pineapple, well drained
- 2 cups mini marshmallows
- 1 cup shredded coconut
- 1/2 cup chopped pecans
Combine the first four ingredients in a large bowl. Gently fold in the remaining three ingredients. Refrigerate at least one hour before serving.
Another variation on the Cherry Fluff theme can be found here. I love this serving idea, don’t you?
What are some of your family’s favorites? I want to know!