GOLDEN SUNSHINE SALAD This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Manes Estate in Venus, Texas in 1981. 1/2 can apricot pie filling 1/2 small carton frozen whipped dessert topping thawed 14 ounce can sweetened condensed milk 1/4 cup fresh lemon juice 2 cans mandarin oranges drained 13-1/2 ounce can pineapple tidbits drained 1/2 cup tiny marshmallows 1/2 cup chopped walnuts 1/4 cup shredded coconut In a large bowl combine pie filling, whipped topping, condensed milk and lemon juice. Set aside a few oranges to decorate the top. Fold in remainder of oranges into apricot mixture. Also add pineapple, walnuts, and coconut. Cover and chill overnight.

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