Frozen Fruit Salad - cooking recipe

Ingredients

1 (14 oz.) can sweetened condensed milk
6 Tbsp. lemon juice
1 (8 1/4 oz.) can crushed pineapple, drained
1 (1 lb. 5 oz.) can cherry pie filling
1/2 c. coarsely chopped nuts
2 c. prepared whipped topping mix

Preparation

Combine first 5 ingredients and mix thoroughly.
Fold in whipped topping.
Pour into 13 x 9 x 2-inch pan.
Cover and freeze in squares.
Makes 10 to 12 servings.
Keeps for 2 to 3 months. May be frozen in paper cups in muffin tin.
Great for a luncheon served with chicken salad, date-nut cream cheese sandwich and cheese straws.