My mother always made this for Thanksgiving and Christmas beginning in the 50's.
It was my favorite dessert as a child.
Remembering Onnolee Mosher.
My mother made it in Aluminum Ice Cube Trays without the dividers.
I have a source for them, I will order some for this recipe.
Here's my Mother's recipe.
Cherry Cream Freeze:
1 1/3 C (15oz. can) sweetened condensed milk
1/4 C lemon juice
1- 12 oz. package of frozen sweet dark cherries.
3/4 C ( 1 9 oz. can) well drained crushed pineapple.
1/4 tsp almond extract.
2 C heavy cream, stiffly whipped.
In a large mixing bowl, combine:
Gently fold in whipped cream.
Place mixture into a 9" x 5"x 3" Loaf Pan.
Cover tightly with Foil
Freeze for 24 hours.
Dip pan half way in a pan of warm water to release.
Un mold onto a serving platter.
Slice to serve.
Peace in the kitchen!