A creamy, no-bake fruit salad made with cherries, pineapple, bananas, and a fluffy, sweet dressing. Easy to prepare and perfect for potlucks, holidays, or any time you need a quick crowd-pleasing dessert.
1 can (15 oz) fruit cocktail, drained
(chunky tropical style recommended)
1 can (8 oz) crushed pineapple, drained
1 can (21 oz) cherry pie filling
2 large bananas, sliced
1 can (14 oz) sweetened condensed milk
8 oz sour cream
1 container (8 oz) Cool Whip, thawed
Optional Add-Ins
1 cup fresh strawberries, sliced
1 cup fresh blueberries
2 kiwis, peeled and diced
In a large bowl, mix the Cool Whip, sweetened condensed milk, and sour cream until smooth.
Gently fold in the fruit cocktail, crushed pineapple, cherry pie filling, and bananas.
Add optional fresh fruit, folding gently to combine.
Cover and refrigerate for at least 4 hours to allow flavors to blend.
Serve chilled.
Drain canned fruit well to prevent excess liquid from thinning the salad.
Add bananas last to reduce browning and keep slices intact.
Chill overnight for the best flavor and texture.
For extra richness, use full-fat sour cream.
Great for make-ahead: This salad tastes even better the next day.