{soups-salads-and-salad-dressings} Pink Easter Salad recipe

 

Pink Easter Salad recipe

 

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 and chill before serving.

 

Makes 10 to 12 servings.  Enjoy.

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