Maraschino Cherry Icing

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   ["Combine cherry juice and water together.", "Using a Kitchen Aid-type mixer with a paddle, dump powdered sugar, Crisco, vanilla,and butter flavoring into mixing bowl.", "Mix together at a medium speed.", "Slowly add 1/4 cup of juice mixture.", "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).", "Remove bowl from mixer and scrape paddle.", "Gently fold in the well drained cherries.", "Gently fold in the Cool Whip.", "Place in a glass container with a tight fitting lid.", "Refrigerate. Will keep approximately 1 week.", "*Be sure to drain the cherries well after they are chopped or you may notice the cherries ""seep"" a little juice into the icing.", "I do not add all of the juice mixture when I make this icing.", "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.", "Enjoy!"]

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