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.
Servings: 8 servings
Calories: 250kcal
Equipment
- Mixing Bowl
- Fine Mesh Strainer
- Rubber Spatula
Ingredients
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
Calories: 250kcal | Carbohydrates: 35g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 150mg | Potassium: 200mg | Fiber: 1g | Sugar: 20g | Vitamin A: 200IU | Vitamin C: 30mg | Calcium: 50mg | Iron: 1mg