Pink Salad - cooking recipe

Ingredients

1 can Eagle Brand milk
1 (9 oz.) Cool Whip
1 (11 oz.) mandarin oranges, drained
1 (16 oz.) can crushed pineapple, drained
2 c. miniature marshmallows (optional)
1 can cherry pie filling
1/2 c. chopped pecans

Preparation

Mix milk with Cool Whip.
Then carefully fold in rest of ingredients.
Chill in a 3-quart glass casserole dish for several hours before serving.
Serves 10 to 15.