Easter Fruit Salad
1 can Comstock lemon pie filling
1 can chunk pineapple
1 can fruit cocktail
2 cups miniature marshmallows
(colored)
2 bananas - sliced (2 to 3)
2 cups whipped topping
Drain pineapple and cocktail. Combine pie filling and whipped topping.
Fold in fruits and other ingredients. Chill well. Serve on lettuce,
topped with a cherry.
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