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1 (1 lb.) pkg. pitted prunes
1/2 (11 oz.) pkg. dried
1 (13 oz.) can pineapple
chunks (undrained)
1 1/2 c. water
1 (1 lb.) can cherry pie
1/4 c. dry sherry
1/3 c. slivered toasted

Put prunes, apricots and pineapple in a deep 9-inch
round casserole. Combine cherries, water and sherry and pour
over fruit, mixing well. Stir in almonds; cover and bake at
350 degrees for 1 1/2 hours. This casserole freezes beautifully and
refreezes, if necessary. Yields at least 8 servings.

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