I adore salads, and one of my all-time favorites is the Yum Yum Salad. This salad is a classic, with a name that perfectly captures its delectable flavor. It’s a wonderful blend of sweet and tangy, with cherry pie filling, crushed pineapple, and chopped pecans, all held together by creamy Borden milk and Cool Whip. The result is a delightful dish that’s both refreshing and satisfying. This recipe has a rich history, originating from the American South, where it’s been a staple at family gatherings and potlucks for decades. What I love about this salad is its simplicity. You just mix all the ingredients together and let it chill overnight in the fridge. The flavors meld together beautifully, creating a dish that’s more than the sum of its parts. Not to mention, it’s incredibly easy to make, even for beginners. So, whether you’re new to cooking or a seasoned pro, you’ll find this recipe a joy to prepare. And the best part? Your friends and family will be wowed by this deliciously unique salad. So, without further ado, let’s dive into the recipe!
Ingredients
- 1 can cherry pie filling
- 1 large can drained, crushed pineapple
- 1 can Borden milk
- 3/4 c. chopped pecans
- 1 (8 oz.) Cool Whip
Mixing Method
- Mix together and let stand overnight in refrigerator.
Calorie: 220
Total cooking time: 15 minutes + overnight chilling
Difficulty level: Easy
The Epic Tale of the Yum Yum Salad
Hello, fellow food enthusiasts! Let me tell you about the time I made a Yum Yum Salad. It was a day filled with laughter, cherry pie filling, and the unexpected joy of pineapple.
The Unexpected Cherry Pie Filling Encounter
Ah, cherry pie filling. It’s not just for pie anymore, I tell you. When I saw it in the recipe, I was skeptical, to say the least. *In a salad?* I thought. *Is this a typo?* Nope, it wasn’t. And let me tell you, opening that can was like opening Pandora’s box – but instead of all the evils of the world, it was full of delicious, gooey cherries. I couldn’t help but sample a bit… or three.
The Great Pineapple Incident
Next up was the pineapple. I was told to drain it, so I obediently did. However, I hadn’t anticipated the sheer amount of pineapple juice that would come rushing out. It was like a tropical flash flood in my kitchen. I stood there, stunned, as my cat hightailed it out of the room. The lesson here is: always drain your pineapple over the sink, not your kitchen counter.
The Pecans and the Borden Milk Adventure
I’m not sure if you’ve ever tried to chop a handful of pecans before, but let me tell you, those little devils are slippery. I chased one around my kitchen for a good five minutes before finally cornering it behind my toaster. Once I finally had my pecans under control, I moved onto the Borden milk. Now, I’ve used Borden milk in recipes before, but never in a salad. It was a culinary plot twist I hadn’t seen coming, but I was game!
The Cool Whip Finale
The final ingredient was the Cool Whip. Ah, Cool Whip. The creamy, fluffy, sweet cloud of yumminess. It was the perfect way to top off this roller-coaster ride of a recipe. I folded it into the cherry-pineapple-pecan-milk mixture, and voila, my Yum Yum Salad was almost complete!
The Overnight Drama
The final step was to let it all stand overnight in the refrigerator. I’m not a patient person, so waiting overnight to taste this concoction was a real test of my self-control. I might have even had a dream about it, but I won’t go into that here.
The next morning, I woke up and rushed to the fridge. I opened the door with trepidation. Would it be a success or a disaster? I took a bite.
The Epic Conclusion
I tell you, dear readers, it was a success. The Yum Yum Salad was like nothing I’ve ever tasted before. The cherry pie filling, the pineapple, the Borden milk, and the pecans had all melded together to create a sweet, creamy, crunchy delight. I was floored.
This recipe, my friends, is a keeper. And remember, always, ALWAYS, drain your pineapple over the sink. Trust me on this one.
