Recipe for Pink Easter Salad from the Salads section.
Pink Easter Salad1 (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.
We hope you enjoy your freshly made Pink Easter Salad. This recipe came from Salads's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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