Cherry Pie Filling Salad

According to Sidney Carlisle, this is the one must-have item at any holiday gathering at her house. Leftover salad, if any, will keep two or three days in the refrigerator. From her article Holiday Desserts Worth the Calories.
Ingredients:
  • 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
Preparation:
  1. If available, use a clear glass 3-quart salad bowl.
  2. Combine the pie filling and the condensed milk, stirring gently but thoroughly. Fold in the drained pineapple. Add the whipped topping.
  3. Cover with plastic wrap and chill at least two hours. Just before serving, fold in the pecans and marshmallows.
  4. Makes 10 to 12 servings.

These biscuits can be frozen for up to 1 month. To do that, cool biscuits completely on a wire rack, then wrap in foil and freeze. Bring to room temperature before reheating. Biscuits photographed on Homer Laughlin China's Trellis pattern.

Prep time: 20 minutes; Cooking time: none; Total time: 2 hours 20 minutes

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