Pink Salad - cooking recipe

Ingredients

1 can cherry pie filling
1 can Eagle Brand condensed milk
1 can (16 oz.) crushed pineapple and juice
1 large Cool Whip

Preparation

Dump everything in a large bowl.
Mix well with electric mixer.
Pour into 9 x 13 x 2-inch pan or bowl.
Freeze and cut in squares or eat unfrozen.