Favorite Recipes Friday
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Have a fabulous Friday!
This is Larry’s favorite salad. I make it almost every holiday!
Frozen Cherry Salad
1 (20-ounce) can cherry pie filling
1 (14-ounce) can sweetened condensed milk
1 (8-ounce) can crushed pineapple, drained
1 (8-ounce) container whipped topping, thawed
1 cup chopped nuts (optional, but really good!)
Combine first 3 ingredients.
Fold in whipped topping.
Fold in nuts.
Spoon cherry mixture into muffin cups or an 8-inch square pan coated with cooking spray.
Cover and freeze - 8 hours or overnight.*
Release from muffin cups or cut into squares.
Serve on lettuce leaves.
This is also good not frozen. Just spoon it into a pretty, clear salad bowl and chill it in the fridge for a while before serving.
If you're using the muffin tins, once frozen, you can pop the individual salads into a zippered plastic bag and place them back into the freezer. Just remove as many as you need when serving. Theses freeze well for several weeks.
This can also be made very low-fat by using fat-free condensed milk and whipped topping and omitting the nuts.