1 can crushed pineapple, drained all night
1 can Eagle Brand milk
2 (8 oz.) containers Cool Whip
1 can Thank You brand cherry pie filling
1/2 c. nuts (optional)

Mix together and refrigerate; keeps about 1 week; makes a lot. r PEANUT BUTTER COOKIES

1/2 c. sugar
1/2 c. packed brown sugar
1/2 c. shortening
1/2 c. peanut butter
1 egg
1 1/4 c. flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt

Heat oven to 375 degrees. Mix sugars, shortening, peanut butter and egg. Stir in flour, baking soda, baking powder and salt. Shape dough into 1 1/4 inch balls. Place 3 inches apart on ungreased cookie sheet. Flatten in criss-cross pattern with fork dipped in flour. Bake 10 to 12 minutes. About 3 dozen cookies.