Pink Easter Salad

1 (20 ounce) can crushed pineapple, drained
1 (21 ounce) can cherry pie filling
1 (14 ounce) can sweetened condensed milk
1 1/2 cups toasted almonds
2 1/2 cups non-dairy whipped topping
Mix all ingredients together and chill before serving.
Makes 10 to 12 servings.

Pineapple Easter Salad

1 (3 1/2 oz.) pkg. pistachio pudding

1 (16 oz.) container Cool Whip

1 small can crushed pineapple, drained

2 to 3 bananas

Mix pistachio pudding and cool.

Whip gently.

Add drained pineapple to mixture.

Cut bananas into bite-size pieces and add immediately to salad