Cherry Junkyard Salad
Bring back a classic with this easy, creamy Junkyard Salad recipe! Made with cherry pie filling, pecans, pineapple, Cool Whip, and marshmallows it's the perfect vintage side dish that'll have everyone asking for the recipe. We love it for family gatherings, potlucks, and pool parties all summer long.
Servings 12
Calories 317kcal
Ingredients
- 21 ounces cherry pie filling
- 20 ounces crushed pineapple drained
- 14 ounces sweetened condensed milk I used Eagle Brand
- 2 cups mini marshmallows
- 1 cup pecans toasted & chopped
- 8 ounces Cool Whip frozen
- ⅛ teaspoon red food coloring optional
Instructions
- Fold in ingredients in order.
- Spoon into a 13x9 inch pan.
- Cover with plastic wrap and refrigerate for 3 hours or overnight.
Notes
Storage:
Cover with plastic wrap and refrigerate 3-4 days. Freezes well for 3-4 months in an airtight container.
Tips:
- Drain pineapple well!
- Toasting the pecans adds more flavor but is not necessary.
- I think that the Cool Whip holds up better than homemade whipped cream but you can use either.
- You can use fat-free/sugar-free ingredients to cut calories... but you do lose some flavor.
Nutrition
Calories: 317kcal | Carbohydrates: 52g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 12mg | Sodium: 72mg | Potassium: 287mg | Fiber: 2g | Sugar: 34g | Vitamin A: 232IU | Vitamin C: 7mg | Calcium: 126mg | Iron: 1mg