July 13, 2011

Frozen fruit salad

by Country Cook Joyce Gordon

1 can Eagle Brand Milk
1 15 oz. can crushed pineapple, undrained
1 can cherry pie filling
12 oz. container Kool Whip
1 cup miniature marshmallows
1/2 to 1 cup chopped pecans

Mix all together and place in a rectangular dish or individual aluminum cup cake cups and freeze overnight.

Remove from freezer 10 minutes before serving.

A wonderful cool dessert for this hot summer!


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