Recipe by peppermintkitty
I found this one day while waiting in the Dr's office in a small paper. I copied (really, I didn't tear it out) the recipe and made and froze it that evening. It was good to have when my girlfriends dropped over about lunchtime. I served it with an iced glass of tropical tea. We all three decided it would make a good fruit dessert also. I used the peach pie filling. Dh tried it that evening and even tho he usually doesn't care for fruity stuff, declared it a winner. I like it because it freezes and keeps well to have on hand for unexpected guest. Its also quick and easy to prepare. Prep time does not include the freezing time.
Top Review by Michelle Figueroa
I just recently ate some of this and WOW. I didn't make it myself but the person who made it used cherry pie filling and pineapple only...no mandarin or nuts. They put them in a silicon muffin tin for portion size and to prevent from having to cut it. I loved it!
- 1 (14 ounce) can sweetened condensed milk
- 1 (21 ounce) can peach pie filling or 1 (21 ounce) can cherry pie filling
- 1 (15 ounce) can mandarin oranges, drained
- 1 (20 ounce) can crushed pineapple, drained
- 2⁄3 cup chopped pecans or 2⁄3 cup walnuts
- 1 (8 ounce) container whipped topping
Directions See How It's Made
- In a large bowl, combine milk and pie filling.
- Add oranges, pineaple and nuts.
- Gently fold in whipped topping.
- Spread in a 9x13" pan, cover and freeze.
- Remove from freezer 15min before serving.
- Cut into squares and serve on a small plate on top of a lettuce leaf.