Dessert Fruit Cup Recipe

Dessert Fruit Cup Recipe photo by Taste of Home

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I downsized this fruit salad from a dessert trifle recipe. Everybody loves its luscious colors. In-season fresh fruit can easily stand in for the canned fruit cocktail and pie filling.—Cheryl Norwood, Canton, Georgia

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Dessert Fruit Cup Recipe

Prep/Total Time: 10 min.

Yield: 6 Servings

10 10

Ingredients

1 can (15 ounces) fruit cocktail, drained
1 to 2 medium firm bananas, sliced
3/4 cup pineapple tidbits, drained
1 can (21 ounces) cherry pie filling
Whipped topping, toasted flaked coconut and slivered almonds

Directions

Spoon fruit cocktail into bowls. Top with bananas, pineapple and pie filling. Garnish with whipped topping, coconut and almonds. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 197 calories, trace fat (trace saturated fat), 0 cholesterol, 24 mg sodium, 49 g carbohydrate, 2 g fiber, 1 g protein.

Originally published as Dessert Fruit Cup in Country Woman November/December 1999, p37