1 (20 ounce) can crushed pineapple, drained
1 can cherry pie filling
1 can Eagle brand milk
1 (8 ounce) container Cool Whip
1 cup chopped pecans
In a large bowl, gently stir pineapple, pie filling and Eagle brand milk together. Fold in Cool Whip until well blended. Add pecans and stir gently to combine. Cover and chill four hours before serving.
Presented by: Olivia Sipe, Miss Olivia's Table