1/2 (21 oz.) can apricot pie filling (peach or apple pie filling can also be used in place of apricot)
1/2 of (14 oz.) can sweetened condensed milk
1/2 of (4 1/2 oz.) carton frozen whipped topping
1/4 c. lemon juice
2 (11 oz.) cans mandarin orange slices, drained
1 (15 oz.) can pineapple chunks, drained
1/2 to 1 bag frozen strawberries or cleaned fresh strawberries
1/2 c. tiny marshmallows

OPTIONAL:

1/2 c. chopped walnuts
1/4 c. flaked coconut

In large bowl, combine pie filling, condensed sweetened milk, whipped topping, and lemon juice. Reserve several mandarin orange slices or strawberries for top of dessert. Fold remaining mandarin orange slices and strawberries into pie filling mixture along with pineapple, marshmallows, chopped walnuts, and coconut. Cover and refrigerate several hours or overnight. Makes 8-10 servings. I usually double recipe to use full portions of pie filling, condensed milk, and frozen topping.