Pink Easter Salad

Yield: 10 to 12 servings

Ingredients

• 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

Instructions

1. Mix all ingredients together and chill before serving.