Prep 5 mins
Cook 0 mins
My mom's recipe. Always a hit with kids and adults.
- 1 (14 ounce) can sweetened condensed milk
- 1 (8 ounce) Cool Whip
- 1 (21 ounce) cherry pie filling
- 1 (20 ounce) can pineapple tidbits, drained
- 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.
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.
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.
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.