Home Cooking Recipes
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Pretty Pink Salad
Chef:  Kris Vollbracht - Grinnell, KS          Category:  Side Dishes

Ingredients:
1 can strawberry pie filling (or cherry)
1 can crushed pineapple, well drained
2 large bananas, quartered and sliced
1 can sweetened condensed milk
1 (8 oz.) container whipped topping
1 cup chopped, toasted pecans














Directions: Set aside about 1/4 cup toasted pecans for salad topping. Mix all of the above ingredients. Spoon into a serving dish. Top with pecans, cover and refrigerate about an hour before serving

Notes: It is also good when spooned into a graham cracker pie shell, topped with nuts and put into the freezer for about 1 hour.

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