My friend Gail, who lives in Atlanta, introduced me to this dessert salad after her roommate, Melissa, brought it to a holiday party. Gail admitted to eating at least half during the party, and afterward licking up the leftovers. When we’re busy, it’s always nice to be able to put a good dessert together in less than 15 minutes, and Melissa’s Pantry Shelf Fruit Salad can be finished in less than that amount of time. Just open three cans from the pantry shelf, chop some pecans, and whip some cream. You'll be stirring in some mini marshmallows from your pantry shelf, too.

Although many similar recipes call for frozen whipped topping, that is where I draw the line – frozen whipped topping is a major food crime, and I would never subject my loved ones or friends to this disgusting non-foodstuff. It takes about five minutes to whip fresh cream, and since it’s not as sweet, it tones down the sweetness of this salad/dessert. I don’t consider myself a health-food fanatic, but I don’t eat Tide packets either. I want to feed others something that won’t cause immediate health problems. I’m hoping when you make this delicious dish, you’ll feel the same way and not fill your salad with harmful chemicals and artificial flavors.

12 Servings

1 21 oz. can cherry pie filling
1 20 oz. can crushed pineapple, drained
1 14 oz. can sweetened condensed milk
2 to 4 cups miniature marshmallows
1 cup chopped pecans
1 cup heavy whipping cream, whipped

1. Scoop the cherry pie filling into a serving bowl.
2. With kitchen shears cut the cherries into pieces.
3. Stir in the remaining ingredients.
4. Cover and chill.

Amount Per Serving
Calories 456 Calories from Fat 150
Percent Total Calories From: Fat 33% Protein 4% Carb. 63%

Nutrient Amount per Serving
Total Fat 17 g
Saturated Fat 7 g
Cholesterol 38 mg
Sodium 78 mg
Total Carbohydrate 72 g
Dietary Fiber 1 g
Sugars 0 g
Protein 5 g

Vitamin A 9% Vitamin C 8% Calcium 0% Iron 3%