Fruit in a Cloud Salad

1 (21 oz.) can cherry pie filling
1 (21 oz) can strawberry pie filling
2 C crushed pineapple, drained
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) container whipped topping, thawed
3/4 C pecans, chopped, optional

Place both cans of pie filling into a large mixing bowl.
Fold in the crushed pineapple until well combined.
Pour the milk into the mixture and stir until all the ingredients are incorporated together well.
Fold the whipped topping into the mixture until the topping is smooth.
Sprinkle in the pecans and stir until well combined.
Cover and refrigerate at least 2 hours being sure the salad is chilled completely through before serving.

Serves:  8

Try a variation of this recipe for Eton Mess, a British recipe. 

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