Cherry Burst Pie

Filling prepared from condensed milk, fresh lemon juice, vanilla extract, non-dairy whipped topping, crushed pineapple, chopped pecans, and maraschino cherries. Mixture is spooned into graham cracker pie crust, frozen, thawed slightly and served cold.

Ingredients -

1 (14 ounces) can Sweetened Condensed Milk
1/4 cup Fresh Lemon Juice
1/2 teaspoon Vanilla Extract
4 ounces Non-Dairy Whipped Topping
1 cup Crushed Pineapple, drained
1/4 cup chopped Pecans
1/4 cup Maraschino Cherries, chopped
1 9-inch Graham Cracker Crust

Preparation:

1. Add condensed milk, fresh lemon juice and vanilla extract to medium mixing bowl.

2. Stir until well combined.

3. Fold in non-dairy whipped topping. Stir to combine.

4. Fold in crushed pineapple. Stir to combine.

5. Fold in chopped pecans. Stir to combine.

6. Fold in maraschino cherries. Stir to combine.

7. Spoon mixture into graham cracker crust.

8. Place pie in freezer. Freeze until firm, 2 to 3 hours.

9. Let stand at room temperature for 15 minutes before serving.

Cherry Pie Making Tip -

Cherries

Cherry pies and other desserts are what comes to mind when we think of cherries, but they are very versatile and can be found in appetizers, soups, salads and sauces.

Cherry Pie Making Tip -

Cherry Health Benefits

Health studies have shown that cherries can help arthritis sufferers, and effectively fight inflammation.

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