Recipe: Cherry Salad (using sweetened condensed milk and cherry pie filling)

CHERRY SALAD

1 (20 ounce) can light cherry pie filling
1 (14 ounce) can fat-free sweetened condensed milk
1 (8 ounce) can crushed pineapple in juice, drained
1 (12 ounce) tub frozen fat-free whipped topping, thawed

Combine first 3 ingredients in a large bowl; stir until well-blended.

Gently fold in the whipped topping.

TO SERVE FROZEN:
You can also serve this as a frozen dessert. Spoon into a 13 x 9-inch baking dish; cover with plastic wrap and freeze.

Servings: 6, serving size: 1 1/3 cups
From: Mary L. Dubler, Fort Collins, Colorado
Source: Cooking Light, October 2000