Cherry Cream Salad is all of your fruit salad dreams come true. It is fruity, creamy, sweet, and so easy to make. This salad just happens to have a can of pie filling. Yes, it is that divine. Not only is this Cherry Cream Salad full of sugar-y goodness, but it even has an extra healthy surprise thrown in, giving it an amazing texture.
This recipe with it’s whole grain additive is a Chef Brad original. He has a show called “Fusion Grain Cooking” on BYU’s satellite station, BYUtv. My sister Jinny introduced me to Chef Brad and his cooking a few years ago. His recipes specialize in incorporating whole grains into just about everything!
This may come as a surprise based on the simple fact that I run a dessert blog, but I am very passionate about health and fitness. I truly believe you are what you eat and fueling my body with things that are good for it is so important to me. I definitely leave some room in my diet for sweets however, because I believe moderation is one of the healthiest rules to live by. I am also a stickler about ensuring the majority of the grains I consume are whole grains. And that just happens to be what Chef Brad is all about!
Chef Brad taught me that Cherry Cream Salad may not be a healthy dish, but that doesn’t mean you can’t add some cooked kamut to give your body a little something that it will thank you for. If you don’t have kamut, don’t fret. You can certainly make and enjoy this salad without the addition of kamut, but it gives it a texture I absolutely adore!
Not only did Jinny introduce me to Chef Brad and his whole grain ways, but she also introduced me to this Cherry Cream Salad. She made it for Thanksgiving last fall and it immediately made its way onto my list of favorite fruit salads. My Mama and I decided we just had to have it on our Easter menu this Sunday.
Oreo Peanut Butter Apple Salad is another great fruit salad for Easter Sunday!
- 1 14 oz can sweetened condensed milk
- 12 oz Cool Whip
- 1 21 oz can cherry pie filling
- 1 20 oz can crushed pineapple, drained
- *1 1/2 cups cooked kamut
- **1/2 cup chopped pecans (optional)
- In a large bowl mix the sweetened condensed milk and Cool Whip. Add the cherry pie filing and gently stir until incorporated and the salad turns pink. Add the pineapple, kamut, and nuts (if using). Keep refrigerated. Enjoy!
- *I have made this salad without the kamut and without the nuts. It still turns out great, but I love the texture the kamut adds.
- **I am not a fan of nuts in my dessert so I didn't add them, but for those who like the texture, I'm sure you'd love it!
