Creamy Cherry Whip Salad

This cherry whip salad is modified from Jeni Potter-Scott’s Festive Feasts cookbook. Her cookbook is filled with her tried-and-true family recipes for special occasions. This recipe is an easy one to prepare the day before serving.

Recipe Ingredient Notes

To make our cherry whip salad, you will need the following ingredients:

• Cream cheese
• Sweetened condensed milk
• Cherry pie filling
• Crushed pineapples
• Cool Whip
• Chopped walnuts
• Maraschino cherries

Equipment Needed

For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

• Mixing Bowl
• Baking Dish (9 x 13)
• Mixer (Hand)
• Spatula

How to Make Our Creamy Cherry Whip Salad

1. In a large mixing bowl, beat together cream cheese and sweetened condensed milk until smooth and creamy.
2. Stir in cherry pie filling and crushed pineapple. Fold in Cool Whip and 1/2 cup chopped walnuts.
3. Pour into a 9 x 13 inch pan and refrigerate for at least 2 hours (or overnight) before serving.
4. Top with additional crushed walnuts and 15 cherries spread evenly over the top of the salad.

Recipe Notes

To make your own whipped cream follow these steps:

• In a chilled metal bowl (it doesn’t necessarily have to be metal, but I feel like it keeps it a little cooler) combine 2 cups of heavy whipping cream and two tablespoons of sugar.
• Using an electric mixer, (I used a hand mixer) combine the ingredients until fully incorporated, and the whipped topping forms peaks.
• Store in fridge until ready to serve, or use in recipe.

Enjoy More Delicious Fruit Salads

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Creamy Cherry Whip Salad Recipe

5 from 4 votes

This creamy cherry whip salad can be prepared ahead of time, full of fresh fruits and nuts, and perfect sweet treat anytime of the year.

ServingServing: 15 servings

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Resting Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

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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

Equipment

• Mixing Bowl
• Baking Dish (9 x 13)
• Mixer (Hand)
• Spatula

Instructions

1. In a large mixing bowl, beat together cream cheese and sweetened condensed milk until smooth and creamy.
2. Stir in cherry pie filling and crushed pineapple. Fold in Cool Whip and 1/2 cup chopped walnuts.
3. Pour into a 9 x 13 inch pan and refrigerate for at least 2 hours (or overnight) before serving.
4. Top with additional crushed walnuts and 15 cherries spread evenly over the top of the salad.

Notes

To make your own whipped cream follow these steps:

• In a chilled metal bowl (it doesn’t necessarily have to be metal, but I feel like it keeps it a little cooler) combine 2 cups of heavy whipping cream and two tablespoons of sugar.
• Using an electric mixer, (I used a hand mixer) combine the ingredients until fully incorporated, and the whipped topping forms peaks.
• Store in fridge until ready to serve, or use in recipe.

Nutrition

Calories: 313 kcal · Carbohydrates: 40 g · Protein: 6 g · Fat: 16 g · Saturated Fat: 4 g · Cholesterol: 19 mg · Sodium: 76 mg · Potassium: 279 mg · Fiber: 2 g · Sugar: 25 g · Vitamin A: 283 IU · Vitamin C: 5 mg · Calcium: 133 mg · Iron: 1 mg

Cuisine: American

Cost: $10

Author: Steph Loaiza

Course: Salad

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.