Pink Sin Salad Food

5-MINUTE PINK SALAD

Steps:

• Make sure that your whipped topping is completely thawed (by placing it in the refrigerator overnight). Also make sure that your pineapple is very well drained. I like to put the pineapple in a mesh colander and then squeeze it dry with a towel.
• In a large bowl, stir together condensed milk, cherry pie filling, and drained crushed pineapple. Gently fold in the whipped topping just until combined.
• Cover and refrigerate until ready to serve.

HEAVENLY PINK SALAD

Steps:

• Mix together the cherry pie filling, condensed milk, oranges, pineapple, coconut, marshmallows and whipped topping.
• Chill for several hours and top with crushed pecans if desired.

PINK SALAD

Steps:

• Melt marshmallows and milk in top of double boiler.
• Pour hot mixture over 1 pkg Jello. Stir until dissolved.
• Stir in cream cheese. Stir until cream cheese dissolves.
• Add pineapple. Let mixture cool.
• Blend in whipped cream and mayonnaise gently.
• Chill until firm.

PAULA'S PRETTY IN PINK SALAD DRESSING

Steps:

• Put all ingredients into a tall container and blend with an immersion blender until emulsified. Refrigerate until ready to serve.
• Notes: I used a KitchenAid immersion blender on setting 1. Also, you don't have to use a stick blender. If you don't care about the dressing emulsifying, you can shake everything together in a tightly sealed jar or mix in a regular blender. In the original recipe, Paula used vegetable oil and just called for regular black pepper.