Frozen Fruit Pie
9 - 10-inch graham cracker crust
1- 1/3 cups heavy whipping cream
1/3 cup powdered sugar
1- 1/2 teaspoons vanilla extract
8 ounces cream cheese, softened
14-ounce can of condensed milk
20-ounce can of crushed pineapple, drained and pressed dry
1/2 cup maraschino cherries, finely chopped
1 cup toasted and chopped pecans
Extra cherries, pecans and whipped cream for garnish (optional)
Prepare the pie shell as directed on the package; let cool if baking a crust.
In mixing bowl, beat the heavy whipping cream until soft peaks form. Add the powdered sugar and vanilla; stop whipping when peaks are stiff.
Using another clean bowl, beat cream cheese until soft, then add in the condensed milk. Stir in the pineapple and cherries, then fold in the sweetened whipped cream and pecans. Pour in as much filling as possible into the deep dish crust.
Place the pie in the freezer (covered lightly with non-stick foil or plastic wrap) and freeze for several hours or overnight. Before serving, removing the pie from the freezer and let thaw slightly. Top with extra cherries, pecans, and whipped cream.