Recipes
Cherry Cream Freeze
From Sweet Treasures by Kitchen Kimberley
- 1 (15 oz.) can sweetened condensed milk
- ¼ C fresh lemon juice
- 2 ½ C cherry pie filling (21 oz. can)
- ¾ C crushed pineapple, well drained
- ¼ t almond extract
- 2 C (1 pint) Hiland heavy whipping cream, whipped
- Garnish: Toasted Griffin’s coconut, additional Hiland whipped cream
Instructions
In a large bowl, combine condensed milk, lemon juice, cherry pie filling, crushed pineapple, and almond extract. Gently fold in whipped cream until evenly blended. Turn mixture into a 9 x 5 x 3-inch loaf pan. Cover tightly with aluminum foil. Freeze 24 hours, or until firm. Unmold onto serving tray. If desired, spoon additional cherry pie filling over top or around edges for garnish; sprinkle with toasted almond slivers.
Tips: Dress up this dessert even more by placing some toasted Griffin’s coconut onto the serving platter before unmolding the dessert atop. This makes a beautiful base, and gives added texture and flavor to each serving. Serve with additional whipped cream, if desired. This would make a delicious old-fashioned side dish as well! Simply add more crushed pineapple, and some mini-marshmallows, for a fabulous ‘Cherry Fluff’; cover and chill in refrigerator for several hours to allow flavors to marry. Enjoy!
Filed Under
- Other Meats