Phyllis's Strawberry Cotton Candy Salad

5 from 1 vote

Phyllis's Strawberry Cotton Candy Salad

Creamy, fruity, and delightfully nostalgic, this dessert salad blends cool, whipped texture with bright strawberry flavor and a hint of tropical pineapple.

Prep Time15

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: Easy

Servings: servings

Calories: 250kcal

Equipment

Mixing Bowl
Fine Mesh Strainer
Rubber Spatula

Ingredients

1 can Sweetened Condensed Milk 14 ounces
2 cups Crushed Pineapple Well drained
1 cup Strawberry Pie Filling
12 oz Cool Whip Thawed
8 large Strawberries Halved (for topping)
3/4 cup Pecans Chopped (lightly toasted if desired)

Instructions

Drain the crushed pineapple thoroughly in a fine mesh strainer or by pressing with paper towels; excess liquid will make the salad runny.
In a large mixing bowl, combine the sweetened condensed milk and drained crushed pineapple. Stir until the pineapple is evenly distributed.
Add the strawberry pie filling and gently fold it into the pineapple mixture to maintain some streaks of color.
Carefully fold in the thawed Cool Whip using a rubber spatula to keep the mixture light and airy.
Fold in the chopped pecans, reserving a small handful for garnish.
Transfer the mixture to a serving bowl or individual cups and smooth the top with a spatula.
Arrange the halved fresh strawberries on top and sprinkle the reserved pecans.
Cover and chill for at least 1 hour to let flavors meld and the salad set.
Serve chilled. Leftovers are best enjoyed within a few days.

Notes

Drain pineapple well to prevent the salad from becoming too watery. Thaw Cool Whip properly for best texture.

Nutrition