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Cherry Cheesecake Fluff Salad


  • 20 oz can of fruit salad cocktail, drained half of the juice in the can set aside
  • half of the juice from the fruit cocktail can
  • 16 oz jar of maraschino cherries (no stem), cut in half 1/4 of the cherry juice in the jar set aside
  • 1/4 of the juice from the cherry jar
  • 20 oz Crushed Pineapple drained
  • 3 cups mini marshmallows
  • 8 oz cream cheese room temperature
  • 8 oz container of Cool Whip thawed
  • 1 cup chopped pecans
  • 2 tbsp powdered sugar


  • Using an electric mixer - combine the cream cheese, whipped topping, powdered sugar, the juice from the fruit cocktail (1/2 of the juice from the can) & the cherries (1/4 of the juice in the jar) in large bowl.
    Most recipes I've seen only call for the fruit cocktail juice, but I think that using some of the maraschino cherry juice is a must! 
  • Fold in all of the fruit, the marshmallows, & the pecans. If you don't like nuts, feel free to leave them out. 
  • Chill for several hours or overnight before serving. This keeps in the refrigerator, in an air tight container, for up to a week.