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Prepare cherry fluff frosting mix as directed on package except - use 1/2 cup cold water. Beat frosting until fluffy, about 3 minutes. On high speed, gradually beat in 1 1/2 cups chilled whipping cream until stiff. Fold in 1 cup shredded coconut and cherry bits.
Pour into 12 paper baking cups or a baking pan, 8x8x2". Sprinkle with additional coconut and garnish with maraschino cherries. Freeze.
12 servings
Pineapple-Lemon Freeze:
Substitute lemon fluff frosting mix for the cherry fluff frosting mix and 1 can (8 1/4 oz) crushed pineapple, drained, for the coconut.
Pour into 12 paper baking cups or a baking pan, 8x8x2". Sprinkle with additional coconut and garnish with maraschino cherries. Freeze.
12 servings
Pineapple-Lemon Freeze:
Substitute lemon fluff frosting mix for the cherry fluff frosting mix and 1 can (8 1/4 oz) crushed pineapple, drained, for the coconut.
