Pink Stuff Recipe -
Pink Stuff Recipe
  • READY IN 3+ hrs

Pink Stuff

Recipe by  

"This has been used as a Thanksgiving favorite in my family for years. We haven't figured out yet if it's a fruit salad or a dessert! It is rich and good."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    10 mins

    3 hrs 10 mins


  1. In a large bowl, mix together pie filling, sweetened condensed milk, crushed pineapple, and pecans. Fold in the whipped topping. Refrigerate until chilled.
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Reviews More Reviews

Most Helpful Positive Review
Jan 24, 2008

This is awesome! I too (as someone else had written) thought this was something only my family has called "pink stuff". It must be a southern thing? I only used maybe half of the condensed milk and 3/4 of a can of strawberry pie filling. I found it to not be too sweet at all! In fact, I added marshmellows and a dash or two of cinnamon! Everyone loved it and I like how easy it is to make and to "tinker" with you're own flavors.

Most Helpful Critical Review
Apr 28, 2005

A little too rich for my taste as a salad and not what I expected as a dessert. I like the "green stuff" better (the salad made with pistachio pudding and pineapple and whipped topping).


125 Ratings

Jul 14, 2003

This recipe is WONDERFUL!! But instead of cherry pie filling, I used strawberry pie filling and pecan pieces as opposed to chopped pecans. It was a huge hit!!!

Oct 09, 2003

Whew!! This is sweet!! But delicious nonetheless. I made this and left it in the fridge to blend the flavors. The flavor of the pineapple was hidden somewhere in the mixture. To reduce the sweetness, you could use real whipped cream instead of the whipped topping. There is another version of this recipe I came across...(cherry fluff, maybe..), that doesn't call for nuts. I prefer mine with gives the "stuff" some texture. Thanks Shannon.

Dec 29, 2003

This was gone in a flash. Everyone loved it. I made it the night before and it seemed to get fluffy. After reading the reviews I was hesitant about it being too sweet. No one seemed to think so. It was perfect just the way it is.

Nov 14, 2002

This recipe is great! I've had my kids (4 of them), make it for holidays for a number of years. One year, one of them put it in the freezer instead of the fridge to wait for our meal. When we discovered it was frozen solid, we decided to slice it into cubes and serve it in it's solid form. It softened, and tasted as good as always.

Jul 19, 2010

LOVE IT!!! Added 2c of mini-marshmallows!

Nov 24, 2009

Wicked sweet but oh, so good. This is also good with either a small package of mini marshmallows or half of a bag of shredded coconut. Want it even pinker? Add in a drop or so of red food coloring.


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  • Calories
  • 410 kcal
  • 21%
  • Carbohydrates
  • 56 g
  • 18%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 19.8 g
  • 31%
  • Fiber
  • 1.9 g
  • 7%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 69 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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