Chewin'

the News

February 2004

Cherry Cloud Salad

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Recipes:	1	2	3	4	5	6
Servings:	14	28	42	56	70	84
Makes:	7 C.	14 C.	21 C.	28 C.	35 C.	42 C.
Ingredients:
Frozen non-dairy whipped topping, thawed	12 oz.	24 oz.	36 oz.	48 oz.	60 oz.	72 oz.
Sweetened condensed milk	14 oz.	28 oz.	42 oz.	56 oz.	70 oz.	84 oz.
Canned Cherry pie filling	21 oz.	42 oz.	63 oz.	84 oz.	105 oz.	126 oz.
Drained crushed pineapple	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Chopped pecans	1/3 C.	2/3 C.	1 C.	1-1/3 C.	1-2/3 C.	2 C.

Assembly Directions:
Put the non-dairy whipped topping in a large bowl. Add the sweetened condensed milk and stir by hand to mix. Add the cherry pie filling, the pineapple and the pecans. Stir until evenly mixed.

Freezing Directions:
Put in freezer bags or rigid containers, based on the size of your family. Or, put foil muffin cups on a cookie sheet. Spoon the mixture into the muffin cups. Put the whole cookie sheet in the freezer until the salad is frozen. Dump the frozen muffin cups into a freezer bag. Seal, label and freeze.

Serving Directions:
Allow the mixture to thaw in the refrigerator. Serve chilled. Refrigerate any leftovers.

Tammy’s Comments:
This fluffy salad is perfect for Valentine’s Day! What a pretty pink it is! But I’m sure your family or guests will enjoy it year ‘round.

Nutritional Info: (per 1/2 cup serving)

Per Serving: 247 Calories; 11g Fat (37.5% calories from fat); 3g Protein; 37g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 46mg Sodium. 

Exchanges: 2 Fat; 2 Other Carbohydrates.

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