In Morgantown, Kentucky, Louise Lawrence pairs cherry pie filling and pineapple tidbits to create this pretty pink fruit fluff. "This dessert never lasts long around here," she notes.
- 1 can (21 ounces) cherry pie filling
- 1 can (20 ounces) pineapple tidbits, drained
- 1 can (14 ounces) sweetened condensed milk
- 1 cup miniature marshmallows
- 1 carton (8 ounces) frozen whipped topping, thawed
- In a large bowl, combine the pie filling, pineapple, milk and marshmallows. Fold in whipped topping. Refrigerate until serving. Yield: 12 servings.
Originally published as Cherry Chiffon Dessert in Quick Cooking January/February 2003, p11
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