2 cans strawberry pie filling (21oz. each)
1 can (14 oz.) sweetened condensed milk
1 can (8oz.) pineapple, slightly drained
12 oz. whipped topping

In a large bowl, combine pie filling, milk and slightly drained pineapple. Fold in whipped topping. Spread into an ungreased 13×9 inch pan. Cover and freeze at least overnight.