Pink Easter Salad
This terrific recipe for Pink Easter Salad was submitted by by Sara of Washington, USA.
1 (20-ounce) can crushed pineapple, drained
1 (21-ounce) can cherry pie filling
1 (14-ounce) can sweetened condensed milk
1 1/2 cups toasted almonds
2 1/2 cups non-dairy whipped topping
- Mix all ingredients together, spoon into a serving bowl, and chill before serving. Serve with Easter dinner.
Makes 10 to 12 servings.