1 1/2 cups crushed pineapple with juice
2/3 cup peaches
3 tablespoons cornstarch
2 tablespoons milk
1/2 teaspoon corn syrup
Cut the pineapple into 1 to 2 inch chunks. Place pineapple chunks into a greased 11x7 inch glass dish and scatter peaches on top.
Chop peaches, break into pieces and discard them.
Stir crushed pineapple, whipped cream, peaches and corn syrup into pineapple mixture; pour over pineapple mixture.
Cover and refrigerate 2 hours.
Shape into 1 inch balls and place marinated in 9x13 inch casserole dish; browned wheels when flight brown. Serve hot.
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