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Recipes by NorCal Personal Chefs
Recipe provided by: Chef Chef Tami Johnson, Gold River Gourmet Email Chef Tami
Pretty In Pink Salad
Serves 4
1
 21-ounce can cherry filling and topping
1
 14-ounce can sweetened condensed milk (not evaporated milk)
1
 8-ounce can crushed pineapple -- well drained8-ounce can crushed pineapple -- well drained
1
 cup chopped walnuts
1
 8-ounce container frozen whipped topping -- thawed
Directions:
1.

In a mixing bowl, combine cherry filling, sweetened condensed milk, pineapple and walnuts; mix well. Gently fold in whipped topping. Spoon into a glass serving bowl or individual parfait glasses. Let chill before serving.
2. Serving size: 3/4 cup

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