Sunshine Salad - cooking recipe

Ingredients

1/2 (21 oz. size) can apricot pie filling
1/2 (4 1/2 oz. size) frozen whipped topping
1/2 (14 oz. size) can Eagle Brand milk
1/4 c. lemon juice
2 (11 oz.) cans mandarin oranges, drained
1 (13 1/4 oz.) can pineapple tidbits, drained
1/2 c. tiny marshmallows
1/2 c. chopped nuts
1/4 c. shredded coconut

Preparation

In large bowl, combine pie filling, whipped topping, condensed milk and lemon juice.
Reserve several mandarin orange sections. Fold remaining oranges into apricot mixture along with pineapple, marshmallows, chopped nuts and coconut.
Cover and chill several hours or overnight.