1/2 teaspoon almond extract, optional for extra depth
Instructions
Start by pouring the crushed pineapple into a fine mesh strainer. Use a spoon to press down firmly, removing as much liquid as possible. This step is crucial to ensure your salad stays thick and creamy rather than watery.
In a large mixing bowl, stir together the cherry pie filling and the sweetened condensed milk until they are fully combined. The mixture should turn a beautiful, consistent shade of pink.
Add the drained crushed pineapple, chopped pecans, alcohol-free vanilla extract, and almond extract if you are using it. Stir gently until the nuts and pineapple are evenly distributed throughout the cherry base.
Gently fold in the thawed whipped topping and the plant-based mini marshmallows. Use a spatula to turn the mixture over itself until no white streaks remain, being careful not to over-mix so the salad stays light and airy.
Cover the bowl with plastic wrap and refrigerate for at least two hours before serving. This chilling time allows the marshmallows to soften slightly and the flavors to meld together beautifully. Give it one quick, gentle stir right before placing it on the table.
