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.