Wednesday, August 5, 2009

Cherry Cream Salad

I can't believe it is August! I've really intended to blog more faithfully. Life seems to happen and then there isn't time for putting my thoughts together, which is challenging enough. Anyway, I am still here. Until next time... Here is a recipe from my friend, Rhonda.

Cherry Cream Salad.

Cool Whip, thawed (16 oz.); 1 can crushed pineapple, drained(12 oz.); 1 c. pecans, chopped;1 can Comstock Cherry Pie Mix (21 oz.), 1 can Eagle Brand milk(14 oz.).

Directions: Thaw cool whip to mixing consistency. Drain pineapple and stir into cool whip.Add other ingredients and mix well. Put in freezer. Thaw a few hours before serving. Delicious! If you want it to be more red or pink, add a few drops of red food coloring.