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Pink Easter Salad


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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.

Yield: 10 to 12 servings