Frozen Cherry Salad

16 oz. can cherry pie filling (I use lite, or no sugar added)
1 can Eaglebrand milk (I use reduced fat)
1 c. crushed pecans, optional
16 oz. whipped topping, thawed (or 8 oz whipped topping & 8 oz. sour cream)
16 oz. can crushed pineapple, drained (I use no sugar added)

Combine all ingredients. Freeze in 9x13 dish or paper lined muffin tins. Garnish with pecans, if desired. Remove from freezer 20 minutes before serving. Leftovers may be refrozen.

*This salad is always a kids favorite : )