Yum-Yum Salad - cooking recipe

Ingredients

1 can crushed pineapple, well drained
1 can cherry pie filling
1 can Eagle Brand milk
1 (8 oz.) carton Cool Whip
3/4 c. pecans, chopped

Preparation

Combine pineapple, pie filling and milk.
Then add Cool Whip and pecans.
Pour in 9 x 13-inch Pyrex dish.
Refrigerate overnight.
Serve on lettuce leaf.