Total Time
Prep 5 mins
Cook 0 mins

My mom's recipe. Always a hit with kids and adults.


  1. In a large mixing bowl, stir milk and cool whip by hand gently. Lightly fold in pie filling and pineapple. Refrigerate for at least 2 hours before serving.
Most Helpful

This is a recipe I have also except I add coconut and marshmellows. So yummy, I made this constantly during my last pg b/c I had such a sweet tooth. Super kid friendly--the only "salad" my 4 yr will touch.

2 girls' mommy July 17, 2008

Made in honor of my friend for the Think Pink Tag Event 2010. I've seen these salads before but usually with the addition of coconut and chopped nuts. I actually prefer it this way for a very light and refreshing dessert salad. I made as directed (used low-fat whipped topping and low-sugar pie filling) and it set up beautifully within 2 hours. I'll admit I've even eaten a serving as my breakfast today. Loved how super simple it was to make.

HokiesMom October 05, 2010

This is also my mom's recipe. She made it routinely for church pot-lucks and called it "Pink Stuff." I always loved it as a kid and as an adult still enjoy it. It's definitely a kid-pleaser and is super-easy to throw together for a last minute dessert.

TreeSquirrel July 28, 2009