Recipe: Cherry Fluff, Cranberry Salad, Apple Salad

Cherry Fluff (also known in our fam as "pink stuff")
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14oz can sweetened condensed milk
1 can cherry pie filling
8 oz container cool whip
1 small can crushed pineapple, drained
1 cup chopped nuts (optional)
Mix all together and chill in fridge or freeze. If frozen, partially thaw before serving.

Cranberry Salad
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6oz package red jello
2 cans whole berry cranberry sauce
1/2 cup orange juice frozen concentrate
1 1/2 stalks celery, chopped
1/2 cup chopped pecans
zest from 1 orange
Dissolve jello in 3 cups boiling water and add 1/2 cup orange juice concentrate. Let this partially set. Stir in all other ingredients. Chill

Apple Salad
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Dressing can be made 1 day before serving
1 20-oz can pineapple chunks
2 quarts chopped red-skinned tart apples such as Jonathan or MacIntosh(leave skins on)
2 cups green seedless grapes, halved
1 1/4 cups toasted pecans
1 cup chopped celery
1/2 cup fresh parsley
Dressing
1/4 cup butter
1/4 cup sugar
1 Tblsp lemon juice
2 Tblsp corn starch
1 cup mayonnaise

Drain pineapple, reserving juice, set chunks aside. Prepare dressing: in a small saucepan, combine pineapple juice, butter, sugar, lemon juice and bring to a boil over med. heat. In a small bowl combine cornstarch and enough water to make a smooth mixture; add to the bubbling juice. Reduce heat & cook until mixture is smooth. Chill. Whisk in mayonnaise.
Place pineapple chunks and remaining ingredients in salad bowl. Toss well, then mix in chilled dressing.
Serves 10-12.