Ingredients:
1 can cherry pie filling (21 oz)1 can crushed pineapple, drained (8 oz)1 can sweetened condensed milk (14 oz) – or 1 tub Cool Whip 8oz + 1 block cream cheese 8oz for more cheesecake version1 box instant cheesecake pudding mix (3.4 oz) – optional1 tub whipped topping (Cool Whip) 8 oz2 cups mini marshmallows1 cup chopped pecans or walnuts (optional)Extra whole cherries for topping
Instructions:
Mix base: In a large bowl, mix cherry pie filling and drained pineapple.Cheesecake fluff: Fold in whipped topping gently. If using cream cheese version, beat cream cheese first then add condensed milk.Add-ins: Add marshmallows and nuts, stir.Swirl: Don’t overmix, leave pink/red swirls.Chill: Refrigerate 2 hours.Top: Top with whole cherries and serve cold.