Dec 012002
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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.


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10 C.

20 C.

30 C.

40 C.

50 C.

60 C.

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.

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.

Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

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