Tomorrow'S Salad By Betty Bakes - cooking recipe

Ingredients

1 cup milk
4 cups marshmallows
1 (10 ounce) can crushed pineapple, well drained
1 cup whipping cream, whipped

Preparation

Heat the milk in a medium saucepan.
Add 4 cups marshmellows, blend and stir until melted and blended.
Cool it until it mounds.
Add pineapple& whipped cream.
Stir, cover and put in fridge.
Serve tomorrow.