This delicious salad recipe was originally called “pink salad” but I changed it to cherry fruit salad to better reflect what kind of salad this is. Yes, it is pink, but it’s more than just pink! It has a delicious and creamy cream cheese and cool whip base with fruit cocktail, pineapple, maraschino cherries, walnuts and marshmallows thrown in. It is really spectacular and sweet enough to be a dessert. Almost everyone who tries this recipe wants a copy. It’s really easy and quick to assemble, too. I recommend leaving it in the refrigerator overnight if that’s a possibility. That way the flavors can mingle with the creamy base.
I love looking through my cookbook and reminiscing about the people who gave me each individual recipe. This recipe was given to my by one of my favorite friends in the early 1980s. Bonnie Rodriguez was a gal who mentored me in cooking, hospitality, and the Christian faith. She loved to try new recipes and I can’t remember any of them failing. She was the one who spurred me on to trying more recipes out of cookbooks and magazines — recipes that I had never tasted before — rather than just relying on recipes I had sampled.
This has been one of John’s favorite recipes through the decades, too. Many times he would prefer a bowl of this delicious salad over dessert. Anytime we took home leftovers he would have them gone in no time! Part of the reason for that is he loves pineapple, and this recipe has pineapple in it! I used fresh pineapple this time because I was trying to use it up, and the maraschino cherries that we had on hand were pitted and sliced so that saved a good bit of time on prep work. This is a great salad to take to potlucks, barbecues, block parties, or even family reunions. Because it uses mostly canned ingredients it can be made in the winter time as well when fresh fruits are not available. I think you’ll love this recipe. We sure do.
Cherry Fruit Salad is a fabulous, fluffy salad recipe. One of our all-time favorites!
Here’s a quick peek at this yummy “pink” salad.
A view of an individual serving.
Here’s what I did.
These are the ingredients you will need.
Soften cream cheese. Put in a bowl with powdered sugar and cool whip.
Add red food coloring.
Remove 5 tbsp. juice from fruit cocktail can and add to salad. Drain the rest and set aside.
Mix all the ingredients with an electric mixer. Yes, it’s going to be a “pink” salad.
Rinse and drain maraschino cherries. Pat dry and add to bowl with pink cream cheese mixture. Remove the core from the pineapple if not already cored. If using canned pineapple, drain and pat dry. Add pineapple to salad.
Add drained fruit cocktail to salad.
Measure out nuts and marshmallows and add to salad.
Here all the salad ingredients are combined. I used a wooden spoon to combine them.
Heres a picture of the salad and an individual serving.
Here’s a serving for you!
Here’s the recipe.
CHERRY FRUIT SALAD
(Recipe referred to as Pink Salad by Bonnie Rodriguez, First Baptist Church Indian Rocks, Largo, FL)
- 29-oz. can fruit cocktail, reserve juice
- 1 lg. can pineapple chunks, drained
- 10-oz. jar maraschino cherries, drained and halved
- 2-3 cups miniature marshmallows
- ½ cup chopped walnuts or pecans
- 4-5 tbsp. reserved fruit cocktail juice
- red food coloring
- 8-oz. pkg. cream cheese, softened
- 16-oz. container whipped topping
- 3 heaping tbsp. powdered sugar
- Mix cream cheese, whipped topping, powdered sugar, 5 tbsp. reserved fruit cocktail juice, and a few drops of red food coloring.
- Add fruits, fruit cocktail, marshmallows and nuts. Stir.
- Refrigerate overnight if possible.
Here’s a close up of this delicious fruit salad.
An individual serving. You can see from how much remains in the large bowl that this recipe makes a lot!