CHERRY SALAD

Ingredients

1 tablespoon lemon juice
1 (14-ounce) can sweetened condensed milk
1 (21-ounce) can cherry pie filling
1 (20-ounce) can crushed pineapple, drained
1 (8-ounce) carton sour cream
1 (12-ounce) carton non-dairy whipped topping
1 cup chopped pecans

Preparation

Combine lemon juice and sweetened condesned milk in a bowl. Fold in pie filling, pineapple, sour cream, whipped topping and pecans, blending well. Cover and chill well before serving. (Note: Strawberry pie filling can be substituted for cherry pie filling.) Makes 12-14 servings. Joyce Parker, Grant (Marshall County)