Cherry Pie Fluff Recipes

CHERRY FLUFF RECIPE

Steps:

• In a large bowl, combine cherry pie filling, sweetened condensed milk, and pineapple
• Fold in whipped topping
• Stir in pecans, reserve some for garnish
• Cover with plastic wrap and store in the refrigerator for at least 1 hour before serving, overnight is fine.

CHERRY FLUFF

Steps:

• Combine all ingredients in a large bowl; mix well. Chill overnight.

THE BEST CHERRY PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place bottom pie crust into a 9-inch pie pan; made pricks along the bottom with a fork.
• Bake in the preheated oven until pie crust is lightly browned, about 8 minutes. Remove crust from oven and cool for 5 minutes.
• Combine cherries, sugar, cornstarch, and almond extract together in a bowl. Pour cherry mixture into the prepared pie pan; dot with butter. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife. Place the pie on a foil-covered baking sheet.
• Bake in the preheated oven for 30 minutes. If it is browning too fast cover the pie with an aluminum foil tent. Continue baking until crust is golden brown and filling is bubbly, 10 to 20 minutes. Place on a wire rack to cool, about 15 minutes.

CHERRY PIE FLUFF (+VIDEO)

Steps:

• In a medium bowl, combine undrained crushed pineapple with dry cheesecake pudding mix.
• Stir well until combined.
• Stir in can of cherry pie filling.
• Then gently stir in whipped topping.

CHERRY PIE FLUFF {DIET FRIENDLY}

Steps:

• 1. Combine cherry pie filling with pudding mix. Fold in cool whip.Chill and enjoy.
• 2. Weight Watchers Points (Prior to Points Plus): heaping 3/4 c. = 3 points 2/3 c. = 2 points

CHERRY FLUFF SALAD

Steps:

• Combine sweetened condensed milk, cherry pie filling, marshmallows, pineapple, and pecans; stir until well mixed and uniform in color.
• Add Cool Whip, stirring gently until well mixed.
• Refrigerate for at least 4 hours before serving.
• While pecans are optional, we love the flavor combination of the cherries and pecans, and love the little crunch pecans lend to the salad.

CHERRY FLUFF

Steps:

• In a large bowl, mix the cherry pie filling, sweetened condensed milk, crushed pineapple and whipped topping. Chill in the refrigerator at least 2 hours before serving.

CHERRY FLUFF RECIPE

Steps:

• Slightly drain pineapple (open the can and pour off the excess liquid). Place in a large bowl along with the pie filling.
• Add the pudding mix and stir to combine.
• Fold in cool whip until combined.
• Add marshmallows and stir. Chill 1 hour before eating.
• Store in refrigerator in an airtight container for up to 2 days.

CHERRY FLUFF

Steps:

• Combine all ingredients in a large bowl.
• Chill in the refrigerator for 2 hours.
• Serve garnished with optional mix-ins, whipped cream, and a cherry.

CHERRY FLUFF

Steps:

• Please see information in the post/article for answers to frequently asked questions.
• In a large mixing bowl, combine pie filling pineapple, whipped topping, sweetened condensed milk, coconut, pecans, and marshmallows until well mixed.
• Refrigerate until ready to serve. Store leftovers in the refrigerator for up to 3 days.

CHERRY PIE FLUFF

Steps:

• Preheat the oven to 350°F. Spread chopped nuts in a single layer on a cookie sheet. Toast for 6-8 minutes, then cool completely.
• In a mixing bowl, using a large spoon or spatula, mix together the cherry pie filling, drained pineapple, sweetened condensed milk and almond extract.
• Fold in 1 container plus 1/2 of whipped topping and toasted nuts by hand. Reserve remaining 1/2 container whipped topping and 1 Tbsp toasted nuts for garnishing. Cover and chill for 4 hours.
• Before serving garnish with reserved whipped topping, chopped nuts and maraschino cherries.

CHERRY FLUFF

Steps:

• Beat cream cheese with hand or stand mixer until fluffy
• Add sugar and vanilla and continuebeating until well blended.
• Fold in remaining ingredients until mixed well.

CHERRY FLUFF SALAD

Steps:

• In a large mixing bowl, mix together whipped topping, cherry pie filling, and sweetened condensed milk.
• Stir in almond extract, mini marshmallows, and crushed pineapple in juice.
• Cover the bowl and refrigerate until ready to serve.
• Cherry Fluff Salad will keep for several days in the refrigerator.

CHERRY PINEAPPLE FLUFF

Steps:

• In a large bowl, mix the cherry pie filling, sweetened condensed milk, crushed pineapple and whipped topping.
• Put in small decorative dessert dishes or stemmed wine glasses.
• Chill in the refrigerator at least 2 hours before serving.
• NOTE: You could even use your favorite sauce to top. Or decadently use REAL whipped cream!

Steps:

• Grab a large bowl and add cherry pie filling, cool whip, crushed pineapple, condensed milk, chopped nuts, and mini marshmallows to it.
• Fold it together.
• If the consistency of cherry fluff is too thick, add some of the liquids reserved from crushed pineapple. Too much liquid will thin down whipped topping.Pro-Tip: use fresh fruits that do not contain lot of liquid. It will break down whipped topping.
• Cover cherry salad and refrigerate at least for 2 hours.
• Always serve cherry fluff chilled.

NO BAKE CHERRY CHEESECAKE FLUFF PIE

Steps:

• Mix together the crushed grahams and the butter. Press into the pie pan.
• Beat the whipping cream, sugar, and vanilla until stiff peaks form. Stir in the marshmallows, and set aside.
• Whip the cream cheese together with the brown sugar until its fully combined. Make sure your cream cheese is totally room temperature or you'll end up with chunks of cream cheese is the final product.
• Slowly add the milk and continue mixing until its fully incorporated with the cream cheese and brown sugar. Make sure to scrape your mixer or the mixing bowl.
• Add in the pudding mix, and keep mixing until its thickened. About 5 minutes.
• Gently stir in the pudding mix with the whipped cream/marshmallow mixture until fully combined.
• Place mixture into crust(s) and smooth top. Refrigerate the pie(s) for at least 4 hours.

EASY NO-BAKE CHERRY FLUFF DESSERT

Steps:

• Combine all ingredients in a large bowl; mix well.
• Chill overnight before serving.
• Spoon into serving dishes.

CHERRY FLUFF

Steps:

• Using a large mixing bowl, add the cherry pie filling and the drained crushed pineapple.
• Using a small mixing bowl, stir together sweetened condensed milk, vanilla and almond extract.
• Pour the sweetened condensed milk mixture over the cherry pie filling and the crushed pineapple.
• Add the thawed whipped topping and stir to completely combine.
• Fold in the 2 ½ cups mini-marshmallows and chopped pecans. Cover tightly and chill in the refrigerator for 2 hours.
• Just before serving, evenly sprinkle the ¼ cup mini-marshmallows and the maraschino cherries.

CHERRY FLUFF SALAD

Steps:

• In a large bowl, stir together sweetened condensed milk and lemon juice until fully combined.
• Add in the cherry pie filling.
• Fold the crushed pineapple, mini marshmallows, cool whip, and pecans into the cherry mixture until fully incorporated.
• If freezing, spread the cherry salad into a 9x13 inch baking pan lined with parchment paper. If you'd like to eat this as a soft fluff, refrigerate at least 4 hours. Top with additional nuts for garnish if desired.
• Freeze for at least 5 to 6 hours or until firm.
• Once frozen, use the edges of the parchment to lift the salad out of the pan, then use a sharp knife to slice into squares.

CHERRY FLUFF

Steps:

• Mix together the cherry pie filling, crushed pineapple, milk and coconut in a large bowl with a spoon. Fold in nuts, cool whip and marshmallows. Mix well with spoon. Refrigerate several hours before serving. (I can eat this immediately. It doesn't have to be cold for me!). The cherries in the photos are maraschino cherries I added for some color in the pictures. Makes 8 to 9 cups of fluff.