IN A LARGE MIXING BOWL, MIX TOGETHER WHIPPED TOPPING, CHERRY PIE FILLING, AND SWEETENED CONDENSED MILK.
STIR IN ALMOND EXTRACT, MINI MARSHMALLOWS, AND CRUSHED PINEAPPLE IN JUICE.
COVER THE BOWL AND REFRIGERATE UNTIL READY TO SERVE.
CHERRY FLUFF SALAD WILL KEEP FOR SEVERAL DAYS IN THE REFRIGERATOR.