JUNK YARD SALAD

This recipe for Junk Yard Salad, by Janet Walker, is from Our Family’s Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Although it’s called Cherry Church Salad, it’s fondly known as “pink stuff” in our house!  It is a light, delicious summer side dish, perfect for all types of backyard barbecues or gatherings.

Ingredients

1 can cherry pie filling
1 can sweetened condensed milk
1 small can crushed pineapple (with juice)
2 cups mini-marshmallows
1 cup shredded coconut
1 cup chopped pecans
1 8-oz. container cool whip

Method

Toss all ingredients together in any order in a large mixing bowl.  Stir until combined.  Chill for an hour or 2 before serving.  (Always better the next day)!