Cherry Pie Filling Salad

[Raine]

Cherry Pie Filling Salad
Leftover salad, if any, will keep two or three days in the refrigerator.

• 1 can premium quality cherry pie filling
• 1 15-ounce can sweetened condensed milk
• 1 15-ounce can pineapple tidbits, well drained
• 1/2 of an 8-ounce carton non-dairy whipped topping, thawed
• 1 cup chopped pecans
• 1 cup white miniature marshmallows

If available, use a clear glass 3-quart salad bowl. Combine the pie filling and the condensed milk, stirring gently but thoroughly. Fold in the drained pineapple. Add the whipped topping. Cover with plastic wrap and chill at least two hours. Just before serving, fold in the pecans and marshmallows.

 

[jkath]

I bet that is so pretty! Thanks, Raine!

 

[KAYLINDA]

It is Good!

We take turns between pistachio and this salad on our buffet. Recipes are so close....at christmas we serve both for the red and green effect.

 

[Piccolina]

Hi Raine, I have such a weak-spot for adorable foods like this, thanks for posting the recipe I'll tuck it away for the next big holiday dinner (assuming I can find cherry pie filling in Ireland, hmmm )

 

[middie]

i finally tried this and oh man it is so good !!!
thanks raine