1 (14 oz.) can Eagle Brand condensed milk
1 sm. can crushed pineapple, well drained
1/4 c. lemon juice
1/4 tsp. almond extract
1 can cherry pie filling
2 c. Cool Whip

Combine first 5 ingredients; fold in whipped cream. Spoon into cupcake papers. Place on a cookie sheet and freeze. Thaw 10-15 minutes before serving.

I use an ice cream scoop to fill cupcake paper. Makes 20-24 servings. Tastes like a creamy sherbet.