Monday, October 28, 2019
CHERRY CHIFFON SALAD
CHERRY CHIFFON SALAD
1 can (21 oz.) cherry pie filling
1 can (20 oz.) pineapple tidbits, drained
1 can (14 oz.) sweetened condensed milk
1 cup miniature marshmallows
1 carton (8 oz.) frozen whipped topping, thawed
In a bowl, combine the pie filling, pineapple, sweetened condensed milk, and marshmallows. Fold in the whipped topping.
Refrigerate at least 2 hours before serving.
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