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