Cherry Fluff Food

CHERRY FLUFF

Steps:

• Combine all ingredients in a large bowl; mix well. Chill overnight.

CHERRY FLUFF

Steps:

• In a large bowl, mix the cherry pie filling, sweetened condensed milk, crushed pineapple and whipped topping. Chill in the refrigerator at least 2 hours before serving.

CHERRY FLUFF DESSERT

Steps:

• Mix all ingredients together and chill at least 2 hours before serving.

CHERRY FLUFF

Steps:

• Please see information in the post/article for answers to frequently asked questions.
• In a large mixing bowl, combine pie filling pineapple, whipped topping, sweetened condensed milk, coconut, pecans, and marshmallows until well mixed.
• Refrigerate until ready to serve. Store leftovers in the refrigerator for up to 3 days.

LIGHTENED CHERRY FLUFF SALAD

Steps:

• 1 In a large bowl, combine 1 package sugar-free cherry gelatin and 1 cup boiling water; whisk until gelatin is completely dissolved.
• 2 Add 1/2 cup ice cold water; stir.
• 3 Place in refrigerator and let chill for 15 minutes. (Set your timer.)
• 4 After mixture has chilled for 15 minutes, remove from refrigerator and slowly whisk in 1 package of instant sugar-free vanilla pudding until smooth.
• 5 Refrigerate for another 15 minutes, until slightly thickened. (Set timer.)
• 6 Use a spatula or large spoon to fold in the lite whipped topping, then the marshmallows, pineapple tidbits and the sugar-free cherry pie filling.
• 7 May be served immediately, but better if refrigerated for a couple of hours or even overnight. Lightly fold/stir again before serving. Cover and refrigerate leftovers.

CHERRY ANGEL FOOD CAKE & CHERRY FLUFF FROSTING

Steps:

• Place a rack in center of oven.
• Preheat oven to 325°F.
• Set aside an ungreased tube pan.
• Dump angel food cake mix in large mixing bowl.
• Drain juice from maraschino cherries, reserving 1 tbsp for frosting.
• To remaining maraschino cherry juice, add enough water to equal 1 1/4 cups liquid.
• Pour this liquid along with almond and vanilla extract into dry cake mix in bowl.
• Beat with electric mixer on low for 1 minute and stop and scrape down sides of bowl with rubber spatula. Increase speed to medium and beat for 1 minute more.Scraping down sides of bowl if necessary. Batter should look well blended.
• Pour batter into pan.smoothing top with rubber spatula.
• Place pan in oven on rack and bake till deeply browned and top springs back when lightly touched with fingers, about 38-42 minutes.
• Remove from oven and immediately invert onto a glass bottle neck upside down to cool for 1 hour.
• Remove from bottle and run a long knife around sides of cake.
• Invert onto cooling rack and then invert onto serving platter.
• Prepare cherry fluff frosting.
• Place reserved cherry juice, sugar, and egg white into a medium size saucepan.
• Cook over low heat, beating continuously with electic mixer on high speed, till soft peaks forms (2-3 minutes).
• Remove pan from heat and add marshmallow cream and beat with electric mixer on high till stiff peaks form.about 2 minutes. Fold in chopped cherries, is using.
• Spread frosting over top and halfway down sides of angel food cake and serve immediately.
• We usually don't have any leftovers, so I am not sure how well this stores.