Jul 012006
 
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After last month’s frozen salad recipes, I heard from a woman who only lives about 10 miles from me. She emailed a frozen salad that sounded wonderful. I tried it and made a few adaptations. Thanks, Denise.

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Recipes

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Servings

12

24

36

48

60

72

Ingredients
Canned crushed pineapple, undrained

20 oz.

40 oz.

60 oz.

80 oz.

100 oz.

120 oz.

Cherry pie filling

21 oz.

42 oz.

63 oz.

84 oz.

105 oz.

126 oz.

Sweetened condensed milk

14 oz.

28 oz.

42 oz.

56 oz.

70 oz.

84 oz.

Thawed whipped topping

8 oz.

16 oz.

24 oz.

32 oz.

40 oz.

48 oz.

Assembly Directions:
Mix crushed pineapple, cherry pie filling and sweetened condensed milk together. Fold in whipped topping.

Freezing Directions:
Freeze in a 9×13 pan or in smaller freezer containers. If using pans, place pans in freezer bag or cover with foil. Seal, label and freeze.

Serving Directions:
Thaw a few minutes before serving.

Comments:
Make this recipe low in fat and sugar by using Fat Free sweetened condensed milk, sugar free cherry pie filling and Fat Free whipped topping. I used all of these and it still tastes great!

Nutritional Info:
Per Serving: 252 Calories; 8g Fat (26.9% calories from fat); 3g Protein; 44g Carbohydrate; 1g Dietary Fiber; 11mg Cholesterol; 52mg Sodium.
Exchanges: 1/2 Fruit; 1-1/2 Fat; 2-1/2 Other Carbohydrates.

Nutritional Info: lighter version
Replaced sweetened condensed milk with nonfat sweetened condensed milk, cherry pie filling with no sugar added cherry pie filling, and whipped topping with nonfat whipped topping.
Per Serving: 174 Calories; trace Fat (0.2% calories from fat); 3g Protein; 39g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 51mg Sodium.
Exchanges: 1 Fruit; 1/2 Non-Fat Milk; 1-1/2 Other Carbohydrates.

Nanci Slagle

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