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This creamy, pretty-in-pink
gelatin fruit salad is a favorite for serving at springtime holidays
and special occasions.
Pink
Salad
- 1 (14-ounce) can sweetened
condensed milk
- 1 (8-ounce) frozen non-dairy
whipping topping, thawed
1 (11-ounce) Mandarin oranges, drained
1 (20-ounce) can crushed pineapple, drained
1 (21-ounce) can cherry pie filling
2 cups miniature marshmallows
1/2 cup chopped nuts
1 cup sweetened flaked coconut
- Mix together the sweetened
condensed milk and whipped topping.
- Fold in remaining ingredients;
mixing well. Pour into glass serving dish and chill completely
before serving.
Makes 12 to 15 servings.
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