Frozen Cherry Salad

Frozen Cherry Salad 1 (20 ounce) can crushed pineapple, well drained 1 (21 ounce) can cherry pie filling 1 (14 ounce) can sweetened condensed milk (not evaporated milk) 1/2 cup minced pecans 1/2 cup mini marshmallows 1 (8 ounce) carton Cool Whip Stemmed maraschino cherries, for garnish, optional Drain the pineapple well, reserving the juice for another use if desired; set aside. Mix together the cherry pie filling, condensed milk and pineapple. Add the pecans and marshmallows, then fold in the whipped topping until well blended. Transfer to a serving bowl for soft serve and refrigerate for at least four hours. If freezing, line cupcake pans with 24 paper or silicone liners, or transfer into loaf pans or a 9 x 13 inch pan. If frozen, let rest for 15 minutes before serving. Notes: Give the crushed pineapple plenty of time to drain - you want it very dry. Place into a mesh strainer and use layers of paper towels to press out all of the moisture. When serving as a refrigerator "fluff," this fruit salad is very versatile. Add in a variety of canned fruits or fruit cocktail, softened cream cheese, pudding mix (reserve pineapple juice and dissolve dry pudding in the juice), double up on the Cool Whip, exchange the crushed pineapple for tidbits, add chopped maraschino cherries. Make it your own!