2 cups mini marshmallows made with plant-based gelatin
1/2 cup chopped pecans
1 teaspoon alcohol-free vanilla extract
Instructions
Start by placing your crushed pineapple into a fine-mesh strainer. Use a spoon to press down firmly on the fruit, ensuring you remove as much liquid as possible. This step is crucial because any excess juice will make the salad runny instead of fluffy.
In a large mixing bowl, pour in the entire can of cherry pie filling and the sweetened condensed milk. Stir them together until the color is uniform and the mixture is smooth. Stir in the alcohol-free vanilla extract at this stage to evenly distribute the flavor.
Add the well-drained crushed pineapple and the chopped pecans to the bowl. Use a large spatula to gently fold these into the cherry base until they are evenly distributed. Be careful not to over-mix, as you want to maintain the texture of the fruit.
Gently fold in the thawed whipped topping. Use a slow, circular motion, lifting from the bottom of the bowl and folding over the top. Once the white streaks disappear into the pink mixture, fold in the mini marshmallows until they are well coated.
Cover the bowl tightly with plastic wrap or transfer the salad to a decorative serving dish. Place it in the refrigerator for at least two hours, though overnight is even better. Chilling allows the marshmallows to soften slightly and the flavors to meld together beautifully.
