1 c. flour
1 stick butter
1-2 tbsp. sugar

CHERRY MIXTURE:

1 can Eagle Brand milk
2 tbsp. real lemon juice
1 (20 oz.) can crushed pineapple
1 can cherry pie filling
1 c. miniature marshmallows
1/2 c. nuts
1 tsp. salt
1 (12 oz.) carton Cool Whip

Mix together flour, butter and sugar. Press in 9 x 13 inch cake pan. Bake at 350 degrees for 20 minutes. Cool. Mix together remaining ingredients including pineapple juice. Pour over baked crust and freeze. Serves 12-15.

Variation: Omit bake crust and use this mixture as a salad. Serve on lettuce leaf.