I know what you’re thinking—pink fruit salad? Really? But hear me out. This isn’t just any neon-colored fluff bomb. It’s the kind of pink stuff that somehow shows up at every family gathering, gets side-eyed at first, and then magically disappears while you’re still figuring out who brought it.

I made this for a summer cookout once because I had leftover Cool Whip and a jar of maraschino cherries staring me down. No one admitted to loving it, but somehow there wasn’t a spoonful left. Classic.

Call it a cherry fluff, call it ambrosia, or just call it what it is: a wildly nostalgic fruit salad with marshmallows that refuses to go out of style.

Pink Fruit Salad

This gloriously pink, sweet-as-sin “salad” is basically dessert in disguise—and we’re all too happy to play along. With whipped topping, juicy fruit, coconut, marshmallows, and just enough cherry juice to turn it Barbie-core, it’s the ultimate retro treat that your grandma probably served with pride.

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Prep Time 10

Course Dessert, Salad

Servings 12

Equipment

Large mixing bowl
Spatula or large spoon
Cutting board
Knife
Measuring cups
Measuring spoons
Plastic wrap or airtight container

Ingredients

3 cups Cool Whip one 8 oz tub
½ cup sour cream
2 tablespoons maraschino cherry juice optional, for the pink color
10 ounces maraschino cherries drained and halved
1 cup seedless grapes halved
11 ounces canned mandarin oranges drained
20 ounces canned pineapple chunks drained
1 cup sweetened shredded coconut
2 cups mini marshmallows
¾ cup chopped pecans

Instructions

Make the Creamy Base: In a large mixing bowl, stir together the Cool Whip and sour cream until fully combined. Add the maraschino cherry juice if you want the classic pastel pink color.
3 cups Cool Whip, ½ cup sour cream, 2 tablespoons maraschino cherry juice
Prep the Fruit: Cut the grapes and maraschino cherries in half. Make sure to drain the mandarin oranges and pineapple chunks thoroughly so the salad doesn’t get watery.
10 ounces maraschino cherries
Mix It All Together: Add the halved cherries and grapes, mandarin oranges, pineapple chunks, coconut, marshmallows, and chopped pecans to the creamy base. Gently stir until everything is evenly coated.
1 cup seedless grapes, 11 ounces canned mandarin oranges, 20 ounces canned pineapple chunks, 2 cups mini marshmallows, ¾ cup chopped pecans, 1 cup sweetened shredded coconut
Chill the Salad: Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 1 hour to let the flavors blend and the marshmallows soften.
Serve It Up: Give it a quick stir before serving. If you're trying to impress guests (or just yourself), top it with a few extra cherries or a mint sprig. Either way, it'll vanish fast.

Tips & Tricks for Pink Fruit Salad (Because Yes, I’ve Made This More Times Than I’ll Admit 😅)

Look, if you think Pink Fruit Salad is just throwing fruit in Cool Whip and calling it a day—you’re not wrong, but there are some pro-level moves to make it extra fluffy, fruity, and fabulous. Here’s everything I’ve learned from making this nostalgic masterpiece way too many times:

🍒 Juice It (But Just a Bit)
Want that dreamy pastel pink hue? A couple of tablespoons of cherry juice will do it. More than that and it turns into sticky red chaos, and we’re not making punch here.

🧊 Chill It Like You Mean It
Yes, technically you can eat it right away—but should you? Nope. Let it sit in the fridge for at least an hour so the marshmallows soak up the flavor and everything gets cozy. Overnight? Even better.

🍇 Grapes: Don’t Skip the Slice
Halve those grapes. Whole grapes in fluff salad feel like you’re biting into a water balloon at a baby shower. Not ideal.

🥥 Team Coconut or Nah
If you’re not into coconut, skip it—this isn’t a loyalty test. Toasted coconut adds a fun texture, but sweetened shredded is the classic. Or leave it out and pretend you’re modernizing it.

🧁 Cool Whip Confession
I know, I know—some people swear by real whipped cream. Go ahead if you’re feeling fancy, but Cool Whip holds up better in the fridge and keeps the texture light and fluffy. This is a fluff salad, not a mousse.

🍍 Drain Everything Like Your Reputation Depends on It
Seriously, drain those canned fruits like your fluff’s future depends on it. Because it does. One soggy pineapple chunk and suddenly your salad’s a soup.

🥄 Don’t Stir Like a Maniac
Gently fold the fruit in. This is a pink princess of a salad, not mashed potatoes.

🌰 Nutty Options
Pecans are great, but walnuts work too. Want to skip nuts altogether? Do it. I’m not your crunchy grandma.

🍓 Get Fancy (If You Must)
Wanna impress someone? Throw a few cherries on top and add a sprig of mint. It says “I tried” without actually trying.

🧼 No One Talks About the Dishes
This stuff sticks to bowls like it’s holding on for dear life. Soak your mixing bowl right after serving unless you want to chisel it out tomorrow morning.

Heavenly Pink Fruit Salad – The Ultimate Cherry Fluff Dessert with Cool Whip & Marshmallows