This yard salad recipe, by Janet Walker, is from Our Family’s Table, one of the cookbooks created on FamilyCookbookProject.com. We help families or individuals create inherited cookbook treasures.

Although it is called “Cherry Church Salad”, it is affectionately known as “pink stuff” in our house!  It is a light and delicious summer side dish, perfect for any type of barbecue or garden gathering.

Ingredients

1 box of cherry pie filling
1 can of sweetened condensed milk
1 small can of crushed pineapple (with juice)
2 cups of mini-marshmallows
1 cup of grated coconut
1 cup chopped pecans
1 container of 8 ounces fresh whipped cream

Method

Mix all ingredients in any order in a large bowl.  Stir until smooth.  Refrigerate for an hour or two before serving.  (It’s always better the next day)!