PINK SALAD

Jo Ann Duren Recipe

By Jo Ann Duren ILUVblackeyepeasandrice

I make this recipe several times a year. It is a must for the Christmas Holidays.


Recipe Rating:
 2 Ratings

Ingredients

1 can(s)
cherry pie filling
1 can(s)
eagle brand milk (sweetened condensed milk)
1 c
marshmallows
1 c
chopped pecans (optional)
1 can(s)
coconut
1 can(s)
20 ounce can crushed pineapple, drained
1 can(s)
mandarin oranges, drained
1 oz
12 ounce container cool whip.

Directions Step-By-Step

1
Mix all ingredients well.
2
Chill for several hours.
3
Utensils: Large spoon and bowl with cover.

About this Recipe

Course/Dish: Fruit Salads
  • Comments

  • 1-5 of 5
  • user
    Janet Brinley mjbrinley - Nov 14, 2012
    This sounds fantastic, but not sure of what you mean by 1 can of coconut. Coconut milk? The thickened, syrupy coconut stuff? Or shredded? Want to make this, as I've been looking for something new for the table this year, but want to do it right.
  • user
    Jo Ann Duren ILUVblackeyepeasandrice - Nov 14, 2012
    Hi Janet,
    I use shredded coconut. Hope you all have very happy Holidays!
  • user
    Marilyn Poirier mjpoirier01 - Nov 16, 2012
    I got to the condensed milk and said to myself this is IT what I have been looking for. Thanks so much can not wait to try it.
  • user
    Terry Whitcomb angeleyes321 - Nov 19, 2012
    When all ingredients are mixed and ready to chill what size dish do you use ? Can't wait to try it...
  • user
    Jo Ann Duren ILUVblackeyepeasandrice - Nov 22, 2012
    I use a large glass salad bowl or a glass footed bowl used for trifles.
    HAPPY THANKSGIVING!