Dec 1, 2011


1—19 ounce sliced pineapple
1—cup whip salad dressing
1/4—cup honey
1—cup quartered maraschino cherries
2/3—cup slivered almonds, toasted
2—cups whipping cream, whipped


  1. Drain pineapple, reserving 1/4 cup syrup
  2. Combine salad dressing, reserved syrup, cherries, almonds, and honey.
  3. Fold in whipped cream
  4. Alternate layers of salad dressing mixture and slice pineapple in 2 lb coffee can.
  5. Cover with plastic wrap and freeze.
  6. To unmold, run a spatula around inside of can, cut button from can and leave in can. Wrap can in a warm wet towel and push bottom to slide out
  7. Sprinkle with additional almonds

    This makes 12-14 servings.