1-Gathering Your Ingredients: First, make sure you have all the ingredients laid out: 21 ounces of cherry pie filling, 14 ounces of sweetened condensed milk, 20 ounces of drained crushed pineapple, 12 ounces of whipped topping, and 10 ounces of mini marshmallows. If you’re adding nuts like walnuts or pecans, have them chopped and ready. This step helps everything go smoothly and keeps the prep under 5 minutes.

2-Mixing the Base: Next, grab a large bowl and start by combining the cherry pie filling with the sweetened condensed milk. Gently fold in the drained crushed pineapple to mix the flavors without making it too watery. I’ve found that draining the pineapple well is key to keeping the salad fluffy and fresh.

3-Incorporating the Fluff: Now, add the whipped topping and mini marshmallows, stirring everything together until it’s evenly blended. If you’re including optional nuts, fold them in at this point for that extra texture. The goal is to keep it light and airy, just like in the classic Cherry Fluff Salad variations.

4-Chilling and Serving: Once mixed, cover the bowl and refrigerate for at least 2 hours so the flavors meld and the marshmallows soften a bit. You can serve this Easter Cherry Fluff Salad on its own, or get creative by dipping it with graham crackers or mini cookies. For a fun twist, divide the mixture into two graham cracker crusts and chill before slicing, which makes it like a no-bake pie. It’s adaptable for occasions, such as using similar no-bake desserts ideas from my blog.