Ingredients for Pink Salad
- 1 (15 ounce) can maraschino cherries
- Crushed Pineapple
- 8 ounces cream cheese, softened
- Pecan Halves
- 8 ounces Cool Whip
- Colored Miniature Marshmallows
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How to Make Pink Salad
- Drain one (15 ounce) can of maraschino cherries, reserving the juice.
- Set the juice aside. Measure approximately 1/4 cup to start.
- Halve the cherries and set aside.
- In a medium bowl, combine 8 ounces of softened cream cheese and 1/4 cup of the reserved cherry juice.
- Beat with an electric mixer until smooth and creamy. Add more cherry juice, 1 tablespoon at a time, until you reach your desired sweetness and consistency (about 1/2 cup total, possibly more).
- Gently stir in 1 cup of drained maraschino cherry halves, 1 cup of crushed pineapple (drained), and 1/2 cup of pecan pieces (or halves).
- Gently fold in 8 ounces of Cool Whip until just combined.
- Fold in 1 cup of mini marshmallows until everything is well incorporated.
- Cover with plastic wrap and chill in the refrigerator for at least 1 hour before serving to allow flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
210g
Fat
95g
Carbs
21g
