Frozen Fruit Salad
by Country Cook Joyce Gordon
1 can Eagle Brand Milk
1 15 oz. can crushed pineapple, undrained
1 can cherry pie filling
12 oz. container Kool Whip
1 cup miniature marshmallows
1/2 to 1 cup chopped pecans
Mix all together and place in a rectangular dish or individual aluminum cup cake cups and freeze overnight.
Remove from freezer 10 minutes before serving.
A wonderful cool dessert for this hot summer!