- 1 can Cherry pie filling
- 20 oz Crushed pineapple with juice
- 1 can Eagle brand condensed milk
- 8 oz Cool whip
- ½ c. Pecans (chopped)
Blend pie filling, pineapple, condensed milk, cool whip and pecans. Place in a 9 x 13 inch pan. Freeze. One hour before serving take out of freezer and put in refrigerator.
Contributor: Dee Burnett – Fly Creek Cider Mill Team Member ; “Cheese Expert”
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