PINK SALAD

PINK SALAD
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.

The Cook

Jo Ann Duren Recipe
Lightly Salted
Beaumont, TX (pop. 118,296)
ILUVblackeyepeasandrice
Member Since Sep 2012
Jo Ann's notes for this recipe:
I make this recipe several times a year. It is a must for the Christmas Holidays.
Make it Your Way...

Personalize This

Directions

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

About this Recipe

Comments

5 comments

Showing OLDEST First
(Switch to Newest First)
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!

footer
Gift Membership