Peach Salad (Kathy's)

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By Megan Stewart
from Middletown, OH

I went to visit my dad in NC, and one of their friends brought this wonderful recipe over to share after telling me it was her sister's recipe and the grandkids all request it as soon as they arrive at her house. It is so darn good, I can see why! It has now become a favorite of mine!

VIDEO PLAYER
method No-Cook or Other

Ingredients

  •   21 oz
    peach pie filling
  •   28 oz
    canned sliced peaches, well drained and cut into small chunks (can use extra on top for garnish)
  •   20 oz
    can crushed pineapple, well drained
  •   1 1/2 to 2 c
    miniature marshmallows
  •   14 oz
    can sweetened condensed milk
  •   1/4 tsp
    almond extract
  •   12 oz
    cool whip, thawed
  •   1/2 c
    chopped pecans (optional), for topping

How To Make

  • 1
    In large bowl combine pie filling, drained peaches, and pineapple. Stir in marshmallows, condensed milk, extract, and cool whip. Or use 3/4 cool whip, save the rest for the top with the nuts. If you want, you can garnish with extra peach slices. This freezes well.
  • 2
    My daughter will eat this if I omit the marshmallows. I buy a 16 ounce cool whip, use what I need for the recipe, and then put some into the remaining cool whip in the container for her before adding the marshmallows to mine. There is never enough left to freeze!