This is one of my mother's recipes that we tend to always make at Christmas. It's a very pretty salad that while very sweet, stands up against the saltiness of a holiday ham dinner. It's very easy to make and will keep for about 3 or 4 days (that's the longest it's around in my house). This is a salad that travels well and is great for church pot lucks.

Ingredients

10 serv.

cherry pie filling1 can
(21 ounce)
sweetened condensed milk↗1 can
(14 ounce)
crushed pineapple↗1 can
(20 ounce) (in it's own juice)
Cool Whip1 container
(8 ounce)
pecans↗1 cup
chopped

Step-by-step instructions

1
In large bowl mix all ingredients together. Place in covered bowl and keep chilled until ready to serve.
2
Can decorate the top of the salad with reserved cherries or some pecan halves for a nicer presentation.

Source: food.com

Original recipe ↗

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