Cherry Burst Pie
1 can (14 oz.) sweetened condensed milk (not evaporated).
1/2 cup lemon juice.
1/2 teaspoon vanilla extract.
1/2 cup frozen whipped topping, thawed.
1 cup (2-8oz.cans) crushed pineapple, drained.
1/2 cup chopped pecans.
1/2 cup maraschino cherries drained and chopped.
1 prepared 9" Graham Cracker Pie Crust
In a medium sized bowl combine milk, lemon juice, and vanilla. Mix until well blended. Fold in the remaining ingredients (except the pie crust), :-) one at a time, mixing well after each addition. Mound the mixture into the crust. Freeze for 2 to 3 hours, until firm. Let stand at room temperature for 15 to 20 minutes before serving. Makes 8 Servings.
