Pink Salad - cooking recipe

Ingredients

1 (10 ounce) jar maraschino cherries
1 (8 ounce) can crushed pineapple, drained
8 ounces cream cheese, softened
2 ounces pecan halves
2 (8 ounce) containers Cool Whip
1 (10 1/2 ounce) package colored miniature marshmallows

Preparation

Drain the maraschino cherries, reserving the juice. Set the juice aside. Chop the cherries in half. Set aside.
Pour in some of cherry juice to the cream cheese and beat with a mixer. Keep adding juice until it reaches desired taste. (Use a bit more than you think is necessary, because the taste will be mellowed out a bit with the Cool Whip.).
Stir in the cherry halves, pineapple, and pecans.
Fold in the Cool Whip until mixed, and fold in the marshmallows until everything is well combined.
Cover with plastic wrap and chill for at least an hour before serving.