Cherry Burst Pie

What You Need

1 can (14 oz.) sweetened condensed milk (not evaporated)
1/2 cup lemon juice
1/2 teaspoon vanilla extract
1/2 cup frozen whipped topping, thawed
1 cup (2-8oz.cans) crushed pineapple, drained
1/2 cup chopped pecans
1/2 cup maraschino cherries drained and chopped
1 prepared 9" Graham Cracker Pie Crust

Here's How

In a medium sized bowl combine milk, lemon juice, and vanilla. Mix until well blended. Fold in the remaining ingredients (except the pie crust), one at a time, mixing well after each addition. Mound the mixture into the crust. Freeze for 2 to 3 hours, until firm. Let stand at room temperature for 15 to 20 minutes before serving. Makes 8 servings.

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