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Submitted by Sara of Washington, USA

Pink Easter Salad

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

1. Mix all ingredients together and chill before serving. Serve with Easter dinner.

Makes 10 to 12 servings.