Recipe by Jennifer Powell
"I can almost guarantee the bowl will be empty at the end of the meal. Happy Thanksgiving!"
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1 (8 ounce) container
frozen whipped topping, thawed
1 (14 ounce) can
sweetened condensed milk
1 (21 ounce) can
cherry pie filling
I have made this recipe for years and it's a hit everytime I make it. It's so simple just throw together and it's done. I also add pineapple and a few nuts for crunch. It's also excellent with raspberry pie filling.
I scaled this recipe for 50 for my son's potluck at school. He loved it, maybe he didn't wan't to hurt my feelings because it was barely touched and he said only 3 people liked it. The only thing I did different was add some mandarin oranges cause there wasn't enough fruit. I thought it was gross and way too sweet.
I call this "Plop"! I add 1 can crushed pineapple and mini marshmallows to it. Everyone loves it!
This was very good and I ran out within 10 minutes. It was excellent. Bravo!!
I make this every year for Thanksgiving and Christmas. It never lasts long because everyone loves it! I always add a small amount of crushed pineapple and it gives it an even more interesting flavor! You will not be disappointed with this easy recipe!
This was really good. I used a little less than 8 oz. of whipped topping. I thought there was a lot of cream and not enough fruit, so I added 2- 15 oz. cans drained mandarin oranges. It was rich but yummy. Thanks Jennifer!
I received lots and lots of compliments on this salad. I would definitly make again!!
I didn't care for this at all, neither did hubby. I think it was too sweet and not enough fruit.. I think maybe putting it in a crumb crust or something would help???
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 82
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