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.
- 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.
- Makes 10 to 12 servings.
Kitchen tools you'll need for Cherry Pie Filling Salad:3-quart Bowl
Ready in: 2 Hrs 20 Min
Recipe editor Patricia Mitchell