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.