Pink Congealed Salad - cooking recipe

Ingredients

1 can sweetened condensed milk
1/3 c. lemon juice
1 (21 oz.) can cherry pie filling
1 (8 oz.) can crushed pineapple, drained
2 (12 oz.) cartons nondairy whipped topping
1 c. chopped pecans
1/2 c. chopped pitted dates

Preparation

Combine condensed milk and lemon juice in large bowl; mix well.
Stir in cherry pie filling and pineapple; mix well.
Fold in whipped topping, nuts and dates.
If a darker shade of pink is desired, add a few drops of red food coloring.
Pour mixture into 9 x 13-inch dish.
Refrigerate several hours before serving. Makes 12 servings.