Ingredients for Pink Lady Salad
- 21 ounces (1 can) cherry pie filling
- Sweetened Condensed Milk
- Crushed Pineapple
- 8 ounces Cool Whip
- 7 ounces cream of coconut
- Maraschino Cherry
- 1/2 cup pecan halves
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How to Make Pink Lady Salad
- In a large bowl, gently combine 21 ounces (1 can) cherry pie filling, 14 ounces (1 can) sweetened condensed milk, 1 (20 ounce) can crushed pineapple (drained), 8 ounces Cool Whip, 7 ounces cream of coconut, 1 cup (approximately 10 ounces) maraschino cherries (drained), and 1/2 cup pecan halves.
- Mix until just combined, being careful not to overmix.
- Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the salad to chill completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
153g
Fat
55g
Carbs
20g