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Pink Salad Recipe

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This recipe for Pink Salad, by , is from The Seymore's and their Friends Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shannon Seymore
Added: Sunday, September 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 can (21 oz) cherry pie filling
1 can (20 oz) crushed pineapple drained
1 can Eagle Brand Milk
1 cup chopped pecans
1 cup chopped coconut (I leave the coconut out because I don't like it, but Jill always adds to hers)
8 oz Cool Whip

Directions:
Directions:
Combine all ingredients except Cool Whip and then fold in cool whip. Chill for at least an hour and serve. This can be used for a salad or for a desert.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
15 min
Personal Notes:
Personal Notes:
I have been making this salad for about 10-15 years and I have seen people add mandarin oranges and can fruit cocktail. Add what you like and make it great.

 

 

 

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