Day to Day Adventures

Bloggy Progressive Dinner: Kim’s Pink Salad

In the KitchenKim1 Comment

I love recipes that are handed down.  There are a few that I make that are a direct “descendant” from my mom’s kitchen.

Today’s recipe is one of those!  This used to be Judy’s(my mom) Pink Salad.  Not when I take it to places it is Kim’s Pink Salad—but in my head I think no it is my mom’s.  Very strange.  Ranks up there with approaching 40 and feeling 25 still(except for the gray hairs and bum hip).

This salad is super easy & takes NO talent to make.  However, it is the one I get the most compliments on.  It is a very pretty salad when done & it would look beautiful in a clear dish for presentation.


Kim’s Pink Salad

24 oz Cool Whip

1-12 oz can sweetened condensed milk

1-16 oz can cherry pie filling

1-4-6 oz can mandarin oranges, drained

1-16 oz can chunk pineapple, drained

Drain the oranges & pineapple.  Mix all ingredients in a large bowl until the cherry pie filling causes the Cool Whip to be uniformly pink.  Pour in to a 9x13 dish(or other large serving bowl) & refrigerate 4-6 hours or overnight.

This post is linked up at 

Bloggy Progressive Dinner

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