FROZEN FRUIT SALAD
1 (21-ounce) can cherry pie filling
1 (20-ounce) can crushed pineapple
1 (14-ounce) can sweetened condensed milk
1 (16-ounce) container nondairy whipped topping
1 cup chopped pecans, divided
In a large bowl, combine pie filling, undrained pineapple and condensed milk, blending well. Fold in whipped topping and 1/2 cup pecans. Pour into a 9- x 13-inch dish; sprinkle remaining nuts on top. Freeze until firm. Makes 14-16 servings.
—Annette Sturdivant, Franklin County