Cherry Fluff is a quick, no-bake dessert that’s creamy, fruity, and fluffy all at once. With just a few pantry staples and a handful of minutes, I can whip up a nostalgic treat that’s perfect for potlucks, holidays, or easy weeknight cravings. Its pretty pink color and light, mousse-like texture make it a standout on any dessert table.
Why You’ll Love This Recipe
I love this recipe because it comes together with almost no effort and uses ingredients I usually already have on hand. It’s as simple as mixing everything in one bowl and letting it chill. There’s no baking involved, and the texture is sweet, fluffy, and creamy with just the right touch of crunch from the pecans. Whether I’m hosting a gathering or just want a fun dessert for the fridge, this one always delivers.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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8 oz Cool Whip (I use the lite version)
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14 oz sweetened condensed milk (I go for fat-free when I want to lighten it up)
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21 oz cherry pie filling
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20 oz crushed pineapple, well drained
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2 cups mini marshmallows
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1 cup shredded coconut (sweetened or unsweetened)
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½ cup chopped pecans (optional)
Directions
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I start by mixing the Cool Whip, sweetened condensed milk, cherry pie filling, and well-drained crushed pineapple in a large bowl.
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Then I gently fold in the mini marshmallows, shredded coconut, and chopped pecans (if I’m using them).
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I cover the bowl and let it chill in the refrigerator for at least 1 hour so everything can set and the flavors blend.
Servings and timing
This recipe makes about 12 servings.
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Prep time: 10 minutes
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Chill time: 1 hour
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Total time: 1 hour 10 minutes
It’s perfect for making ahead—I usually prepare it in the morning if I plan to serve it in the evening.
Variations
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Sometimes I swap the cherry pie filling with blueberry or strawberry for a different flavor profile.
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When I want extra cherry flavor and a firmer texture, I stir in a tablespoon of cherry gelatin powder.
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For a nut-free version, I simply leave out the pecans or replace them with extra coconut or mini white chocolate chips.
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I’ve also tried it with crushed graham crackers or vanilla wafer crumbles on top for a fun crunch.
Storage/Reheating
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I store leftovers in an airtight container in the fridge for up to 3–4 days.
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This dessert is served cold, so there’s no reheating involved. Before serving again, I give it a quick stir to refresh the texture.
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Freezing isn’t ideal for this one—the texture breaks down when thawed.
FAQs
How far in advance can I make Cherry Fluff?
I usually make it a day ahead. It holds up well overnight, and the flavors get even better after chilling for a few hours.
Can I use homemade whipped cream instead of Cool Whip?
Yes, I’ve done that a few times. It works, but I find that it doesn’t hold up quite as long—so I serve it the same day I make it.
Why did mine turn out runny?
The most common reason is too much liquid from the pineapple. I make sure to drain it very well, even pressing it gently to remove excess juice.
Can I skip the coconut?
Yes, I often do when I don’t have any on hand or if someone doesn’t like it. It still tastes great—just a little less texture.
Is this recipe gluten-free?
Yes, all the ingredients are typically gluten-free, but I always double-check the labels on the pie filling and marshmallows just to be sure.
Conclusion
Cherry Fluff is my go-to when I want something easy, sweet, and nostalgic. It’s creamy, colorful, and always a hit at gatherings. Whether I’m craving something simple or need a quick dessert to impress, this fluff never fails me.
Print
Cherry Fluff
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
A delightful no-bake dessert made with Cool Whip, sweetened condensed milk, cherry pie filling, pineapple, marshmallows, and coconut. Cherry Fluff is light, fluffy, and perfect for any gathering.
Ingredients
- 8 oz Cool Whip (lite version)
- 14 oz sweetened condensed milk (fat-free)
- 21 oz cherry pie filling
- 20 oz crushed pineapple, well drained
- 2 cups mini marshmallows
- 1 cup shredded coconut (sweetened or unsweetened)
- ½ cup chopped pecans (optional)
Instructions
- In a large bowl, combine the Cool Whip, sweetened condensed milk, cherry pie filling, and drained pineapple.
- Gently fold in the mini marshmallows, shredded coconut, and pecans if using.
- Cover and refrigerate for at least 1 hour before serving to let the flavors meld.
Notes
- Drain pineapple thoroughly to avoid runny texture.
- Use full-fat Cool Whip for more stability.
- Swap cherry pie filling with other berries for variation.
- Add cherry Jell-O powder for extra flavor and puff.
- Skip pecans for a nut-free version and add more coconut.
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 290
- Sugar: 29g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg
