Pink Salad - cooking recipe

Ingredients
    1 can cherry pie filling
    1 can Eagle Brand milk
    1 can crushed, drained pineapple
    1 can mandarin oranges
    2 c. miniature marshmallows
    1 can coconut
    1 c. chopped pecans
    1 carton Cool Whip (9 oz.)
Preparation
    Mix cherry pie filling and Eagle Brand milk in a large bowl. Add drained pineapple, mandarin oranges, miniature marshmallows, coconut and nuts.
    Fold in Cool Whip.
    Serve fluffy on lettuce leaf or can be frozen and cut in squares.

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