My cherry fluff recipe is sweet, creamy, fluffy, and is made with just 5 easy ingredients. It’s prepped in just 5 minutes thanks to the cherry pie filling and then chills in the fridge until it’s time to eat!

If your kids go as crazy for dessert fluff recipes as mine do, definitely check out my strawberry fluff, 3 ingredient pineapple fluff, and Oreo fluff recipe!

My cherry fluff is the perfect dessert when I need something fun for a cookout or family get-together but don’t want to spend a ton of time prepping. Or turn on the oven. 

Everything gets mixed into one bowl, then the refrigerator does the rest of the work! 

Actually, the hardest part is keeping my kids, especially Leah, from eating all the mini marshmallows before I can fold them into the fluff. But it’s worth it for this sweet, creamy, fluffy dessert!

The secret to my cherry fluff is the crushed pineapple, which works wonders for enhancing the cherry pie filling flavor. It balances the whole dessert and makes it impossible to stop at one scoop!

Cherry fluff ingredients

• Cool Whip – This creates the light, fluffy base of the fluff salad. I thaw it completely before mixing so it folds in smoothly without losing too much volume.
• Sweetened condensed milk – This adds creamy sweetness and gives the fluff a richer consistency without needing a separate pudding mix. Plus, this gives it a better flavor and texture than the pudding mix anyway!
• Cherry pie filling – The cherries are the main flavor of the recipe and give every scoop plenty of fruit. I like pie filling here because the thick sauce blends right into the creamy base.
• Crushed pineapple – Pineapple adds a little freshness to my recipe for cherry fluff to balance all the sweetness. It even enhances the cherry flavor in it!
• Mini marshmallows – These add the classic fluffy salad texture and little chewy bites throughout. I prefer minis because they distribute much more evenly than full-size marshmallows.

How to make this cherry fluff recipe

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Recipe tips

• Use a large mixing bowl from the start. The mixture gets surprisingly voluminous once the Cool Whip and marshmallows go in, and extra room makes folding much easier.
• Drain the pineapple extremely well. I press out as much juice as possible so it won’t make the cherry fluff soupy as it chills.
• Thaw the Cool Whip completely before mixing. It folds into the fruit mixture much more smoothly without leaving frozen lumps behind.
• Give the salad the full 2-hour chill. The time in the refrigerator lets the cherry fluff thicken and gives the marshmallows a chance to soften slightly.
• Serve cherry fluff salad cold for the best texture. I think this dessert tastes much better chilled than it does after sitting at room temperature for a while.

Variations

• Mix in shredded coconut for a tropical version. I especially like this variation because coconut goes so well with the crushed pineapple.
• Swap the cherry filling for strawberry or blueberry pie filling. I use this when I want the same easy fluff concept with a different berry flavor.
• Add a little almond extract for bakery-style cherry flavor. I only use a small splash because almond can quickly overpower everything else.
• Mix in chopped maraschino cherries for extra color. I pat them dry first so their juice doesn’t loosen the mixture.
• Use colorful mini marshmallows for holidays or parties. My kids especially like this version, and it changes the look without changing the recipe itself.

Cherry fluff recipe FAQs

How long does it need to chill before serving?

I chill my cherry fluff for at least 2 hours before serving. That gives the mixture time to thicken and lets the marshmallows soften just enough while still keeping their texture.

If I’m making my recipe for cherry fluff for a party, I keep it refrigerated right up until serving. The colder it stays, the fluffier and creamier the consistency remains.

Can I make this the night before?

I’ve definitely made cherry fluff salad the night before when I want to get dessert checked off my list early. I cover the bowl tightly and keep it refrigerated until serving.

I wouldn’t make it much farther in advance than that, though. The pineapple and cherry filling can gradually release moisture, and the longer everything sits together, the greater the chance the fluff will become watery.

Can I use homemade whipped cream instead of Cool Whip?

I only substitute stabilized whipped cream for the Cool Whip. Stabilized whipped cream is designed to hold its structure, so the cherry fluff can chill without collapsing.

Regular homemade whipped cream will gradually deflate and make the salad much looser. Since that airy texture is such a big part of my cherry fluff recipe, Cool Whip or stabilized whipped cream gives me the most dependable results.

Do I drain the crushed pineapple?

Yes, I drain the crushed pineapple very thoroughly before adding it! This is one step I absolutely don’t skip because all that extra pineapple juice can turn an otherwise fluffy salad into a soupy mess.

I usually let it sit in a fine-mesh strainer for a few minutes and press gently to remove even more liquid. The pineapple itself still adds plenty of flavor without all that excess moisture.

How should I store leftovers?

I store leftover cherry fluff in an airtight container in the refrigerator. It stays good for 3-4 days.

The mixture can become a little looser as it sits, so I give it a gentle stir before serving again. I don’t recommend freezing it because thawing can cause the creamy mixture to separate and become watery.

More recipes with Cool Whip

• Fruit dip recipe
• Fruit salad with Cool Whip
• Cool Whip frosting
• Cool Whip cream cheese frosting
• No bake cheesecake with Cool Whip
• Hot cocoa dip