Cherry Salad - cooking recipe
Ingredients
-
1 can Wilderness cherry pie filling
1 (No. 2) can crushed pineapple, drained
1 can Eagle Brand milk
1/2 c. nuts, cut up fine (save 1/2 for top)
1 (9 oz.) Cool Whip
Preparation
-
Mix together first 4 ingredients.
Fold in Cool Whip.
Put in 8 x 12-inch Pyrex dish.
Put nuts on top.
Refrigerate overnight or longer.
Cut in squares to serve.
Do not cover in refrigerator.
(I usually put this in a bowl.)
Leave a comment