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Cherry Salad is a super simple dessert with only six ingredients that you can whip up in a matter of minutes. Perfect for potlucks and parties! I’m a huge fan of these dessert salads. Add a big helping to your dinner plate or save it to enjoy as a dessert. Either way, it’s delicious.
This Cherry Salad tastes like a Cherry Cheesecake. It’s rich, sweet and so satisfying to any sweet tooth. I usually don’t have seconds because it is so filling. Even a little bit in a bowl is enough for me.

This is a vintage type of recipe that I remember my great-grandmother making for family dinners. I think almost every family has one of these dessert salads in their family cookbook.

How to Make Cherry Salad It couldn’t be any easier! You could also call it Cherry Dump Salad because you literally just dump the ingredients in a bowl and serve.
Grab a large bowl and add the cherry pie filling, sweetened condensed milk, walnuts, pineapple chunks, Cool Whip and mini marshmallows to it. Stir to combine. Cover with plastic wrap and refrigerate for 2 hours or until ready to serve. Refrigerate any leftovers.


+For cake:

°3 c sifted cake flour
°2½ t baking powder
°1 t salt
°1 cup unsalted butter, room temperature
°Half a cup of vegetable ghee
°1½ cups sugar
°Half a c of maraschino cherry juice
°Half a c of whole milk
°Half a t of almond extract
°16 cherries, cut to eighths
°5 egg whites

+To make Frost:

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°8 oz (1 piece) cream cheese
°½ c (1½ pieces) unsalted butter
°Half a cup of maraschino cherry juice
°6 cups confectioners’ sugar


For cake:

Preheat oven to 350°F, generously and flour two cake pans with a 9-inch round cake (line the bottoms with parchment, if desired) and set aside.
Sift flour, baking powder, also salt together in a bowl; Sit aside.
Cream butter, shortening & sugar in bowl for five min, until fluffy.
Measure the milk, almond extract, and cherry juice into one liquid measuring cup together. BegiStartnning and end with the dry ingredients, add the wet and the dry to the cream mix. Beat well after every addition. Fold the cherry.
Beat egg whites in a separate bowl. Adding half of the egg white to mixture to lighten it. Fold in rest egg whites until well mixed.
Divide mix between pans also bake for 30 to 35 min,
Cool cakes in pans on wire racks for 10 minutes.

To make the frosting:

Beat butter, cream cheese and half the confectioners’ sugar. Add cherry juice.

Enjoy !

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