Kathy'S Pink Salad
A vibrant, sweet pink salad blending cherry and pineapple flavors, topped with marshmallows and Cool Whip, perfect for parties, potlucks, or casual gatherings with a nostalgic touch.
Ingredients
Instructions
- Mix cherry pie filling, crushed pineapple, condensed milk, Cool Whip, and miniature marshmallows together in a bowl.
- Refrigerate the mixture overnight to allow flavors to meld.
Tips & Substitutions
For a creamier texture, let the Cool Whip soften slightly before folding it into the mixture. If you prefer a lighter version, consider using light Cool Whip and low-fat condensed milk. Miniature marshmallows can be substituted with chopped nuts or shredded coconut for added texture. This pink salad is perfect for holiday gatherings and pairs beautifully with Grandma Reed'S Holiday Pumpkin Bread.
Serving Suggestions
Serve Kathy's Pink Salad as a delightful side dish at potlucks or family gatherings. It can also be enjoyed as a light dessert. This salad pairs well with savory dishes such as grilled chicken or BBQ ribs. For an extra touch, garnish with crushed nuts or a sprinkle of coconut flakes on top before serving.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it even more delicious the next day. Avoid freezing, as the texture of the Cool Whip may change upon thawing. Serve chilled for the best taste.
Nutrition & Diet Analysis (per serving)
Each serving of Kathy'S Pink Salad contains roughly 849 calories, with 17g protein, 165g carbohydrates, and 14g fat. It is an excellent source of iron (97% of the Daily Value), vitamin A (73% of the Daily Value), and calcium (54% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 755mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Is there a way to make this salad vegan?
To make Kathy's Pink Salad vegan, substitute the Eagle brand condensed milk with a plant-based alternative like coconut cream or almond milk mixed with a thickener. Use a dairy-free whipped topping in place of Cool Whip. Ensure that the cherry pie filling and pineapple are also vegan-friendly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).