Ingredients
Salad Base
- 1 can sweetened condensed milk (14 oz.)
- 1 container frozen whipped topping, thawed (12 oz.)
- 1 can cherry pie filling (21 oz.)
Fruits and Toppings
- 3 bananas, peeled and sliced
- 1 can crushed pineapple, drained (8 oz.)
- ½ cup chopped pecans
- ½ cup flaked sweetened coconut
- 1 cup chopped fresh strawberries
Instructions
- Prepare the Creamy Base: In a large bowl, whisk together the sweetened condensed milk and thawed whipped topping until the mixture is smooth and creamy.
- Add Cherry Pie Filling: Gently fold the entire can of cherry pie filling into the creamy base, combining it evenly without breaking up the cherries too much.
- Incorporate Fruits and Toppings: Add the sliced bananas, drained crushed pineapple, chopped pecans, flaked sweetened coconut, and chopped fresh strawberries to the bowl.
- Mix Ingredients Uniformly: Gently stir the mixture just until all ingredients are evenly distributed to retain the shape and texture of the fruit and nuts.
- Chill the Salad: Cover the bowl with plastic wrap and refrigerate the salad for at least 2 hours to allow flavors to meld and the salad to chill thoroughly before serving.
Notes
- For best texture, add bananas just before serving if you prefer less browning.
- Use fresh pineapple chunks instead of canned for a fresher taste.
- Substitute walnuts for pecans if preferred.
- This salad is best served chilled and consumed within 1-2 days.
- To make it nut-free, omit the pecans and increase the coconut or add mini chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
