20 ounces crushed pineapple, canned and very well drained
8 ounces whipped topping, thawed in the refrigerator
2 cups mini marshmallows, plant-based or fish-based alternatives
1/2 cup pecans, roughly chopped
1 teaspoon alcohol-free vanilla extract
Instructions
Step 1: Drain the Pineapple. Begin by opening your canned crushed pineapple and pouring it into a fine-mesh sieve. It is very important to press down with a spoon to remove as much liquid as possible. If the pineapple is too wet, your salad will become runny instead of fluffy. Set the drained fruit aside for a moment while you prepare the base.
Step 2: Mix the Liquid Base. In a large mixing bowl, combine the cherry pie filling and the sweetened condensed milk. Use a large spatula to stir them together until the color is a uniform, creamy pink. At this stage, stir in the alcohol-free vanilla extract to add a subtle depth of flavor to the sweetness.
Step 3: Fold in the Fruit and Topping. Add the well-drained crushed pineapple to the bowl and stir gently. Next, take your thawed whipped topping and carefully fold it into the cherry mixture. Use a gentle folding motion from the bottom to the top to keep the air in the topping, ensuring the salad remains light and voluminous.
Step 4: Add the Texture. Gently fold in the mini marshmallows and the chopped pecans. Make sure they are evenly distributed throughout the salad so that every spoonful has a bit of crunch and chew. The marshmallows will eventually soften and absorb some of the cherry flavor, which creates a wonderful texture after chilling.
Step 5: Chill and Set. Cover the bowl tightly with plastic wrap or a lid and place it in the refrigerator. For the best results, let the salad chill for at least two to four hours. This allows the flavors to meld together and the consistency to firm up. Give it one quick, gentle stir right before serving to refresh the appearance.
