Maraschino Cherry Icing - cooking recipe

Ingredients

1 (2 lb) bag powdered sugar
1 cup Crisco shortening
1/2 teaspoon of clear vanilla flavoring
1/2 teaspoon butter flavoring
1 cup maraschino cherry, drain and chop
1/4 cup water
1/4 cup of reserved cherry juice
1/2 cup Cool Whip, thawed

Preparation

Combine cherry juice and water together.
Using a Kitchen Aid-type mixer with a paddle, dump powdered sugar, Crisco, vanilla,and butter flavoring into mixing bowl.
Mix together at a medium speed.
Slowly add 1/4 cup of juice mixture.
While continuing to mix at a medium speed, add an additional 1/4 cup of juice mixture until desired consistency reached. (You may not need all of the juice mixture to reach a spreadable consistency).
Remove bowl from mixer and scrape paddle.
Gently fold in the well drained cherries.
Gently fold in the Cool Whip.
Place in a glass container with a tight fitting lid.
Refrigerate. Will keep approximately 1 week.
*Be sure to drain the cherries well after they are chopped or you may notice the cherries \"seep\" a little juice into the icing.
I do not add all of the juice mixture when I make this icing.
I have used this icing to generously ice a 2 layer 9-inch cake. It makes a nice batch of icing. The servings are approximate and can change depending what you are icing.
Enjoy!