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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:
How to Make Our Creamy Cherry Whip Salad
- 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.
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.
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Creamy Cherry Whip Salad Recipe
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.
Serving servings
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.
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
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.
Thank you for the yummy dessert.
Such a delicious recipe
Very wonderful!
Do you have suggestion for a substitute for crushed pineapple? I’m allergic! I’m thinking about just leaving it out. Your thoughts?
I made this a while back and it was sooo good I’ve been thinking about it😋 and need to fix it again soon!!
We are so glad you like it! Our whole family loves this salad.
How far in advance can I make this and how long will it keep.
For best results and if your are serving it for guests, the day before would be as early as I would make it.