Special thanks to: RM, Bartlesville, OK Servings: 8 Directions: Pineapple Pecan Salad 1 8 oz. cream cheese (softened) 2 tablespoons margarine 1 can sweetened condensed milk 1 teaspoon vanilla 1 20 oz. can crushed pineapple (drained) 1 cup coconut 1 cup Surratt Farms chopped pecans 1 12 oz. tub Cool Whip Beat cream cheese, margarine, condensed milk, and vanilla until well blended. Stir in pineapple, coconut, and pecans. Fold in Cool Whip and refrigerate for 2 - 3 hours before serving. Special Notes: