Recipe Exchange

Submitted by: Bethany Davis, Jonesborough

Mix together in large bowl:

1 can cherry pie filling
1 can crushed pineapple (drained)
1 can Eagle Brand sweetened condensed milk

Add 1 cup Cool Whip and 1 cub crushes pecans.  Refrigerate overnight.

Submitted by: Marie Davis, Jonesborough

1 can cherry pie filling ( 21 oz.)
1 box yellow cake mix
1 can crushed pineapple (15.5 oz.)
1 stick of butter

Pour cherries in 9 x 13 pan.  Pour dry cake mix over cherries.  Pour crushed pineapple  over cake mix evenly.  Melt butter and pour evenly over all.  Bake at 350 degrees until done.

Submitted by: Melissa Tittle, Kingsport

1/2 cup Kraft Mayo 
3 tbsp. finely chopped onions
1 1/2 tbsp. sweet pickle relish
about 1/4 tsp. lemon juice
3/4 packet Great Value no-calorie sweetener (Do not use Splenda.  It changes the taste.)

Mix well and chill slightly.