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.