Pink Salad(Serves 20) - cooking recipe

Ingredients

1 can Eagle Brand milk
1 (8 oz.) carton Cool Whip
1 (8 oz.) can crushed pineapple, drained
1 (11 oz.) can mandarin oranges, drained
2 c. small marshmallows
1 can cherry pie filling
1/2 c. nuts, chopped

Preparation

Mix milk with Cool Whip.
Carefully fold in the rest of the ingredients.
Chill several hours before serving.
This is a big salad and can be frozen and sliced later if any is leftover.