Chewin'

the News

December 2004

Cherry Delight

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Servings:	16	32	48	64	80	96
Makes:	10 cups	20 cups	30 cups	40 cups	50 cups	60 cups
Ingredients:
Cherry pie filling	20 oz.	40 oz.	60 oz.	80 oz.	100 oz.	120 oz.
Crushed pineapple, drained	15 oz.	30 oz.	45 oz.	60 oz.	75 oz.	90 oz.
Sweetened condensed milk	14 oz.	28 oz.	42 oz.	56 oz.	70 oz.	84 oz.
Non dairy whipped topping, thawed	16 oz.	32 oz.	48 oz.	64 oz.	80 oz.	96 oz.
Mini marshmallows	10 oz.	20 oz.	30 oz.	40 oz.	50 oz.	60 oz.

Assembly Directions:
By hand, stir together the pie filling, pineapple and sweetened condensed milk. Mix well. Fold in the whipped topping and the marshmallows. Stir until well mixed.

Freezing Directions:
Put foil muffin cups on a cookie sheet and spoon the mixture into the cups. Put the cookie sheet with the filled cups in the freezer. Once the dessert is frozen, dump the cups into a freezer bag. Label, seal and freeze. Or, put the mixture into a rigid container. Seal, label and freeze.

Serving Directions:
Take as many foil cups out at a time as you need. Thaw a few minutes on the counter, until they’re spoon-able. Or, if you froze it all in a container, thaw it in the refrigerator for a couple of hours, until it’s spoon-able. Serve while still cold.

Tammy's Comments:
This tasty dessert is very quick and easy to make. It’s such a pretty pink color! Great for a baby shower when you know it’s going to be a girl.

Nutritional Info: Cherry Delight
Per Serving: 283 Calories; 9g Fat (29.1% calories from fat); 3g Protein; 49g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 50mg Sodium. Exchanges: 1/2 Fruit; 2 Fat; 2-1/2 Other Carbohydrates.
Servings: 16
Yield: 10 cups

 

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