- 1 can Eagle Brand milk
- 1 sm can crushed pineapple
- 1 large box Cool Whip
- 1 can cherry pie filling
- few drops red food coloring if desired
- Combine all ingredients.
- Freeze in square dish.
- Cut into squares when ready to serve.
I don't believe she drained the pineapple before adding to mixture.
Some cooks once called tubs of whipped topping a "box". There was also such a product as a box of powder that could be whipped. Use the amount you desire, or use home-whipped whipping cream.
Many hours of my childhood were spent in the Mooresville community of
Tennessee and in the homes of the wonderful people there during the years that my
Daddy ministered at Mooresville Church of Christ. One special family were the Watsons.
Cheryl was one of their daughters and Cheryl’s daughter, Gerri, was one of my closest
friends. All of the Watson ladies were excellent country cooks. A large portion of my
culinary inspiration and education is due to the abundant number of amazing country
cooks in that church family and community. Our family was welcomed into the homes
and hearts of the Christian brothers and sisters in Mooresville and neighboring village of
Culleoka. Homes were opened to us and meals were spread time and time again.
Dinners-on-the-Ground after worship services were regular events. Little did I know that
Mrs. Imogene’s country ham and biscuits, “Grandma” Hobby’s butterbeans, Mrs. Claire’s
wheat rolls, Mrs. Christine’s creamed potatoes would leave memories that I would
cherish more than forty years later. One never knows how food leaves an impression…