One of the main staples at my Mommaw’s (and Aunt’s) home for holiday meals is Pink Salad. I can remember growing up in Mommaw’s home and looking forward to the holidays for two main reasons: Turkey and Mommaw’s Pink Salad. As an early adopter of cherries, I became addicted to Pink Salad also at an early age. There many years I gorged myself on this salad only miss out on the other delicious treats. After all these years and the many additions to our family meals, Pink Salad is still by far my favorite and while yes, I could make this for myself at home any time I want…it just wouldn’t be the same as Mommaw’s.
Spooning into this cool, sweet treat is just what is needed to finish off an amazing Thanksgiving/Christmas/Easter meal. The color of Pink Salad is perfect for Christmas and looks great up against a fat turkey. It’s super simple to mix up (takes less than 5 minutes) and then you just allow it to set in the refrigerator until you’re ready to serve it. You know what that means right?
You can make it the day before and pull it out just before dinner or dessert. Major time and sanity saver!
Pink Salad Recipe
1 can Cherry Pie Filling
1 can Crushed Pineapple (drained)
1 cup Chopped Pecans
1 small can Eagle Brand Milk (sweetened condensed milk)
1 average size Cool Whip
Mix together and store in refrigerator.
Yep, that’s it. If you mix this in the pretty bowl you are planning to use for the meal you can also save yourself some time with dishes.
Do you have a favorite holiday side?