This fabulous, fluffy fruit salad is a staple at church pot lucks.
For good reason!
When Coach and I married, my mother-in-law included it in a stack of recipes she gave me because they were Philip’s favorites.
Since then Sweetheart Salad has become one of my “always keep the ingredients on hand” recipes because it goes really well with any meal.
When I serve it to a group, I love surveying how many people treat it as a salad with the main meal versus how many people treat it as a dessert with their sweets.
I’m not biased…I add a [large] scoop to both plates!
Ingredients
- 21 oz can Cherry Pie Filling
- 14 oz can Eagle Brand Milk
- 2, 11 oz cans Mandarin Oranges
- 20 oz can Crushed Pineapple
- 8 oz Cool Whip
- 1 cup Chopped Nuts (optional…I usually leave these out)
- Mini Marshmallows (optional…I always put these in)
Instructions
Mix all ingredients and chill until ready to serve.
Yep, that’s it!
With love and hugs,
Ashli
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