Fruit Cocktail Pie II
This is an excellent dessert, easy to prepare, and delicious! Highly recommended! I made this on 16 May and served the next day, highly recommended to chill overnight in the fridge.
Ingredients
- 2 cans fruit cocktail, (15 oz / 425 g cans)
- 1 can condensed milk, (14 oz / 396 g)
- 1 jar maraschino cherries, (10 oz / 283 g)
- 2 tubs Cool Whip whipped topping, (8 oz / 226 g each)
- 6 tablespoons lemon juice
- 2 graham cracker crusts
Instructions
- Open and drain the fruit cocktail and cherries, slice cherries in half, drain well. I used a Variant and used a can of tart cherries in place of maraschino cherries (got a hater in the family).
- In a mixing bowl, add the condensed milk and lemon juice, stir to mix together until incorporated.
- Add the fruit cocktail and cherries and gently stir into the milk mixture.
- Add 1 3/4 containers of cool whip, gently fold into the fruit mixture so you do not deflate the cool whip.
- Divide the mixture between two pie crust. Place the covers on the pies, seal the edges, and place in the fridge for at least 2 hours before serving. Can easily make the night before.
- Slice, serve, and enjoy.
Notes
Low cost per serving in the US, I will have to experiment making this with homemade whipped topping (stabilized) in Thailand.
Variants: 1. Use a can of tart cherries, drained and cut each cherry half, in place of the maraschino cherries (I got a maraschino cherry hater in the family so I used tart cherries and it worked perfect). 2. Use a chocolate Oreo crust (I had one on hand and used it, also worked perfectly).
Recipe adapted from Just A Pinch Recipe Club, Amber Franks, and the original recipe is here.
United States.
United States.