Cherry Burst Pie
1 14-ounce can sweetened condensed milk
1/4 cup lemon juice
1/2 teaspoon vanilla extract
4 ounces non-dairy whipped topping
1 cup crushed pineapple, drained
1/4 cup chopped pecans
1/4 cup maraschino cherries, chopped
1 9-inch graham cracker crust
In a medium bowl, combine condensed milk, lemon juice, and vanilla.
Mix until well blended. Fold in remaining ingredients, one at a time,
mixing well after each addition.
Mound the mixture into prepared cracker crust. Freeze until firm, 2 to
3 hours. Let stand at room temperature for 15 minutes before serving.