Heavenly Pink Salad

Heavenly Pink Salad

83 Reviews 2 Pics
  • Prep

    10 m
  • Ready In

    2 h 10 m
Debra Tyner
Recipe by  Debra Tyner

“This salad has been a required dish at Thanksgiving and Xmas for over 25 years at our house. It is our absolute favorite and so easy to fix! Enjoy!”

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Adjust Servings

Original recipe yields 12 to 16 servings



  1. Mix together the cherry pie filling, condensed milk, oranges, pineapple, coconut, marshmallows and whipped topping.
  2. Chill for several hours and top with crushed pecans if desired.

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Reviews (83)

Rate This Recipe


This salad is great. I often make this for guests and holidays. I leave out the coconut as we have those who don't like coconut, and use an extra 1/2 cup of marshmallows instead. Very sweet. Makes a nice salad or dessert. I use the low calorie pie filling (as if that would make much difference in calories here) and it works well. Can't tell the difference.

Jan Lehmkuhl

Jan Lehmkuhl

Because I really like pineapple, I used a 15 can of drained tidbits instead of crushed. I also reduced the cool whip to the 12 ounce size. I served this salad both to co-workers at our Thanksgiving potluck and to our family on turkey day. It was a hit with all; although, many have renamed it "Pink Fluff".



This was a great fruit salad! I had my in-laws for Christmas dinner and chose this salad as I had the ingredients on hand. Everyone thought it was wonderful. It was quick, easy and very tasty. Next time I will half the recipe as it made a lot! Definately a keeper!

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Amount Per Serving (12 total)

  • Calories
  • 373 cal
  • 19%
  • Fat
  • 14.1 g
  • 22%
  • Carbs
  • 59.6 g
  • 19%
  • Protein
  • 3.7 g
  • 7%
  • Cholesterol
  • 11 mg
  • 4%
  • Sodium
  • 86 mg
  • 3%

Based on a 2,000 calorie diet



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Coconut Ambrosia Salad


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Fruit Salad