Pink Salad

2 (8-ounce) containers frozen whipped topping, thawed
1 (21-ounce) cherry pie filling
1 (14-ounce) can sweetened condensed milk
1 (15-ounce) can crushed pineapple, drained
1 cup shredded sweetened coconut
1 cup chopped pecans

Combine all ingredients, whipped topping, cherry pie filling, condensed milk, pineapple, coconut, pecans.

Chill for 2 or more hours.

Top with more chopped pecans or anything fancy you like.

makes 12 to 15 servings.

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