Ambrosia AKA Pink Fluff Salad

This is a family recipe that I remember having during my earliest Thanksgivings as a little girl. It’s a very Southern dish and I looooove it.

Pink Fluff Salad:

• 1 can cherry pie filling

• 1 can sweetened condensed milk

• 1 large can mandarin oranges, drained

• 1 can crushed pineapple with juice

• 1/2 package small marshmallows

• 1 container Cool Whip

• 1/2 cup or to taste chopped pecans (optional if you’d prefer no pecans)

1) Mix cherry pie filling, oranges, pineapple, and marshmallows together.

2) Fold in Cool Whip and pecans.

3) Prepare this on Wednesday and let it sit over night until you serve it on Thanksgiving day.

This recipe made a TON of ambrosia, so if you don’t need that much, you could cut the recipe in half. It is so delicious but we have a LOT of leftovers, since there were just four of us. I think if I had known how much it’d make before, I would have cut the recipe in half. It’s the perfect amount for larger groups of 8+. Enjoy!!!