Nutty Pink Salad - cooking recipe

Ingredients

1 can Eagle Brand Milk
1 small can crushed pineapple, drained
1 can cherry pie filling
1 medium container whipped topping
1 cup chopped pecans

Preparation

Stir together first three ingredients, then fold in cool whip and pecans.
Chill until set.
Cut into squares and serve on lettuce leaf.
(Will keep for two weeks in freezer.)