Maraschino Cherry Icing

• 1 (2 lb) bag powdered sugar
• 1 cup Crisco shortening
• 1/2 teaspoon of clear vanilla flavoring
• 1/2 teaspoon butter flavoring
• 1 cup maraschino cherry, drain and chop
• 1/4 cup water
• 1/4 cup of reserved cherry juice
• 1/2 cup Cool Whip, thawed

1. Combine cherry juice and water together.
2. Using a Kitchen Aid-type mixer with a paddle, dump powdered sugar, Crisco, vanilla,and butter flavoring into mixing bowl.
3. Mix together at a medium speed.
4. Slowly add 1/4 cup of juice mixture.
5. While continuing to mix at a medium speed, add an additional 1/4 cup of juice mixture until desired consistency reached. (You may not need all of the juice mixture to reach a spreadable consistency).
6. Remove bowl from mixer and scrape paddle.
7. Gently fold in the well drained cherries.
8. Gently fold in the Cool Whip.
9. Place in a glass container with a tight fitting lid.
10. Refrigerate. Will keep approximately 1 week.
11. *Be sure to drain the cherries well after they are chopped or you may notice the cherries "seep" a little juice into the icing.
12. I do not add all of the juice mixture when I make this icing.
13. I have used this icing to generously ice a 2 layer 9-inch cake. It makes a nice batch of icing. The servings are approximate and can change depending what you are icing.
14. Enjoy!

powdered sugar, shortening, butter, maraschino cherry, water, cherry juice

Taken from www.food.com/recipe/maraschino-cherry-icing-144204 (may not work)