Drain the crushed pineapple in a colander, pressing with a spatula to release the juice (save juice for another use).
Place the pineapple in a large bowl and stir in the cherry pie filling.
Fold in the sweetened condensed milk, sour cream, and whipped topping.
Then fold in most of the pecans (save a few for the top).
Transfer to a serving bowl and refrigerate until ready to serve. Top with additional pecans and cherries.
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