Cherry Fluff

Updated 12/21/22

Need something pretty and pink for Valentine’s Day? Or your holiday table?

This pretty pink stuff is easy to make vegan or not. Select brands to suit your needs.

 If  you decide to try it out, be sure and tag me on Instagram at @debbies_food_smarts and use the hashtag #debbiesfoodsmarts so I can see it too!

Ingredients:

• 1 8- or 9-ounce container whipped topping (like So Delicious Brand Cocowhip but not light, or Cool Whip), thawed
• 14-ounces (ish) sweetened condensed milk (sweetened condensed coconut milk works great, not so much soy and if using non-dairy, shake cans and/or open them up and stir really well before adding)
• 1 20-ounce can cherry pie filling
• 1 15-ounce can crushed pineapple, drained well
• 1 11-ounce can mandarin oranges, drained, cut up (I drain them in a colander and then using a spoon just coarsely cut them up)
• approximately 1 1/2 cups mini marshmallows

Directions:

1. In a large mixing bowl, combine whipped topping and sweetened condensed milk and gently stir to combine.
2. Add remaining ingredients and gently stir to thoroughly combine.
3. Refrigerate a few hours, or overnight, before serving (this will thicken it up a bit and allow the marshmallows to soften.