Cherry Salad

Can be served frozen and cut “in round slices on a lettuce leaf.”

From the box of F.J. from Sun City, Arizona. Some cards suggest a family history in Missouri and Kansas.

Cherry Salad

1 can cherry pie filling
1 can Eagle Brand milk
1/4 cup lemon juice
1/4 tsp. almond flavoring
1 c. [can?] pineapple tidbits, drained

Combine above ingredients and fold in 1 larger container Cool Whip. Put in large serving bowl and refrigerate.


Mashed drained peaches or pears can also be used.

It can also be placed in clean “No. 2” empty cans and frozen. To serve, cut away other end of can–push out and serve in round slices on a lettuce leaf.

Good luck!

Serves: 12
Recipe from the kitchen of Kit Thompson. [There’s a parenthetical word here I can’t make out?]

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