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
@ Beauty and Bedlam
@ Beautiful Mess