Cherry Cream Freeze - cooking recipe

Ingredients

1 1/3 c. (15 oz.) Eagle Brand milk
1/4 c. lemon juice
2 1/2 c. (1 lb. 5 oz. can) cherry pie filling
3/4 c. (9 oz. can) crushed pineapple, well drained
1/4 tsp. almond extract
2 c. (1 pt.) heavy cream, whipped

Preparation

Combine first five ingredients in large bowl; mix well.
Gently fold in whipped cream until evenly blended.
Turn mixture into 9 x 5 x 3-inch loaf pan.
Cover with aluminum foil.
Freeze 24 hours or until thoroughly firm.
Unmold on to serving tray.