Lutheran Pink Salad
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Recipe: #28608
November 06, 2017
Categories: Salads, Fruit Salad, Side Dishes, Dairy, Cheese, Fruit, Cherry, 5 Ingredients Or Less, Cooking For A Crowd, Easy/Beginner Cooking, Kid Pleaser, Kids Can Do It, Make-Ahead, No-Cook, Birthday, Easter, Entertaining, July 4th, Mother's Day, Picnic, Potluck, Summer, Hand Mix/Whisk, Vegetarian, Canned Fruit, Cream Cheese, Condensed Milk, Spring more
"This is one of MANY variations of "salad" served at Lutheran potlucks. Tastes like dessert, to me, but is considered a side dish! Needs at least 2 hours fridge time to set."
Ingredients
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-
- Optional: crushed walnuts or pecans
Nutritional
- Serving Size: 1 (123.2 g)
- Calories 373.5
- Total Fat - 20.9 g
- Saturated Fat - 12.4 g
- Cholesterol - 12.7 mg
- Sodium - 489.3 mg
- Total Carbohydrate - 41.5 g
- Dietary Fiber - 1.8 g
- Sugars - 16.3 g
- Protein - 6.1 g
- Calcium - 131.8 mg
- Iron - 1.1 mg
- Vitamin C - 13.7 mg
- Thiamin - 0.3 mg
Step 1
In a large mixing bowl, beat together cream cheese and sweetened condensed milk until smooth and creamy. Stir in the cherry pie filling and crushed pineapple. Fold in Cool Whip and, if using, the crushed nuts.
Step 2
Pour into a 9x13 inch pan and refrigerate for at least 2 hours, but preferably overnight.
Tips & Variations
No special items needed.
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