Fresh Cherry Salad Recipe with Honey-Lime Dressing

This easy Cherry Salad, made with cherry pie filling and whipped topping, is a sweet and creamy addition to your table. With just six simple ingredients, it comes together quickly and makes a great side dish or holiday accompaniment.

Kate’s Recipe Rundown + Tips

I love a sweet and creamy “salad,” and this classic Cherry Salad is a favorite. It combines cherry pie filling, drained crushed pineapple, whipped topping, sweetened condensed milk, sour cream for balance, and chopped pecans for crunch. The texture is light and fluffy, with bright cherry flavor and a pleasant nuttiness from the pecans.

This salad is similar in spirit to other retro favorites like pistachio salad and 5-cup (ambrosia) salad: easy to assemble, comforting, and perfect for potlucks, holidays, or summer cookouts. It’s especially handy when you want a quick make-ahead side.

Top tips for success:

1. This is an excellent make-ahead recipe. Mix it the night before, cover, and chill. The flavors meld and the texture becomes even more cohesive after a few hours in the refrigerator.
2. Be sure to drain the crushed pineapple well. Press it in a colander with a spatula or squeeze in a towel so excess juice doesn’t make the salad watery.
3. Reserve a few cherries from the pie filling and some chopped pecans to garnish the top just before serving for a pretty presentation.

Enjoy! — Kate

What You’ll Need

• You can use full-fat or reduced-fat versions of the whipped topping and sour cream depending on taste and dietary needs.
• If you prefer not to use pecans, swap in chopped walnuts or almonds. Cherry and almond is a classic pairing if you want a different nut flavor.

How to Make Cherry Salad with Cherry Pie Filling

1. Drain the crushed pineapple thoroughly in a colander, pressing it with a spatula or spoon to remove all excess juice.
2. Combine the drained pineapple and the cherry pie filling in a large mixing bowl, stirring until evenly mixed.
3. Add the sweetened condensed milk, chopped pecans (or your chosen nut), sour cream, and whipped topping. Gently fold everything together until smooth and uniformly combined.
4. Serve right away, or cover and refrigerate for up to 24 hours. Chilling for a few hours improves the texture and melds the flavors. Serve from a large bowl or portion into individual parfait dishes for a pretty presentation.

Variations

There are many popular variations on cherry salad. Here are several simple ways to adapt the recipe to your taste or what you have on hand:

• Add 2 cups of mini marshmallows with the whipped topping for extra sweetness and a soft, pillowy texture.
• Fold in 1 cup of fresh blueberries for added berry flavor and color contrast.
• Omit nuts entirely if serving to guests with allergies, or substitute chopped walnuts or almonds.
• Use pineapple chunks instead of crushed pineapple for more bite and less juiciness.
• Leave out the sour cream for a sweeter, lighter salad if you prefer.
• Replace Cool Whip with freshly whipped cream made from 2 cups heavy cream for a less-processed option.
• Add a drained can of mandarin oranges or 1 cup of shredded coconut for a tropical twist.

📖 Recipe

Easy Cherry Salad (With Cherry Pie Filling)

This light and fluffy cherry salad uses just six ingredients. Combine and chill for an easy, crowd-pleasing side.

Prep Time: 5 mins

Cook Time: 0 mins

Total Time: 5 mins

Servings: 12

Course: Side Dish

Cuisine: American

Ingredients

• 1 (20 oz) can crushed pineapple, well drained
• 1 (20 oz) can cherry pie filling
• 1 cup sweetened condensed milk
• 1 cup chopped pecans or walnuts
• 16 oz sour cream
• 1 (12 oz) container whipped topping (Cool Whip), thawed

Instructions

1. Drain the pineapple thoroughly, pressing to remove excess juice.
2. In a large bowl, mix the drained pineapple with the cherry pie filling and sweetened condensed milk.
3. Fold in the chopped nuts, sour cream, and whipped topping until evenly combined and fluffy.
4. Transfer to a serving dish, cover, and refrigerate until ready to serve. Keeps well for up to 24 hours in the refrigerator.

Notes

Make ahead: This salad holds well in the fridge for up to 24 hours—cover it and chill until serving.

Freezing: Freezing is not recommended, as the texture will be affected.

Garnish: Save a few chopped pecans and a few cherries (rinsed and drained) to sprinkle on top just before serving.

Substitutions: Swap pecans for walnuts, use whipped fresh cream in place of Cool Whip, or try pineapple chunks instead of crushed pineapple.

Nutrition (approx. per serving)

Calories: 386 kcal | Carbohydrates: 49 g | Protein: 6 g | Fat: 20 g

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