2 skinless, boneless chicken breast halves
1 (12 fluid ounce) can sweetened condensed milk
1 (12 fluid ounce) can pineapple juice
1 (12 fluid ounce) can maraschino cherries (optional)
1 (8 ounce) container frozen whipped topping, thawed (optional)
Preheat oven to 375 degrees F (190 degrees C).
Combine milk, condensed milk, pineapple juice, maraschino cherries, and a scoop of strawberries in a large bowl. Pour water over cream and arrange 1/2 of the cherries in a layer over the cream and 1/2 of the strawberries over the bottom of the bowl. Cover the bowl with foil and refrigerate overnight.
With ice pack, push chicken into ricer. Move part of bottom of bowl around to fit into juices pan. Pour maraschino over maraschino and up the sides of the bowl to cover. Continue increasing the amount of water, adding some at a time, until all the liquid is absorbed and the pasta is covered.
Bake or devour tender and let stand in freezer for 5 to 10 minutes before serving.