1 can Eagle Brand milk
1/4 c. lemon juice
1 can cherry pie filling
3/4 c. crushed pineapple (drained)
1/4 tsp. almond extract
2 c. heavy cream, whipped

Combine first 5 ingredients in a large bowl. Mix well. Fold in whipped cream gently until blended. Pour into 9x5x3 inch loaf pan. Cover with foil. Freeze for 24 hours.