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Sunshine Salad

1/2 of 21-ounce can (1 cup) apricot pie filling

1/2 of 14-ounce can (2/3 cup) sweetened condensed milk

1/2 of 41/2-ounce carton frozen whipped dessert topping, thawed

1/4 cup lemon juice

2 11-ounce cans mandarin orange sections, drained

1 15 1/4-ounce can pineapple chunks, drained

1/2 cup tiny marshmallows

1/2 cup chopped walnuts

1/4 cup flaked or shredded coconut

In large bowl combine pie filling, condensed milk, whipped topping, and lemon juice. Reserve several mandarin orange sections. Fold remaining mandarin oranges into apricot mixture along with pineapple, marshmallows, chopped walnuts, and coconut. Cover and refrigerate several hours or overnight. Garnish salad with reserved oranges and sprinkle with additional coconut, if desired. Makes 8 to 10 servings.

Agnese Marhele @ 2009-09-20 17:34:01

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