Dessert Fruit Cup Recipe
Dessert Fruit Cup Recipe photo by Taste of Home
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Dessert Fruit Cup Recipe

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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
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1 each: 197 calories, 0 fat (0 saturated fat), 0 cholesterol, 24mg sodium, 49g carbohydrate (43g sugars, 2g fiber), 1g protein.


  1. Spoon fruit cocktail into bowls. Top with bananas, pineapple and pie filling. Garnish with whipped topping, coconut and almonds. Yield: 6 servings.
Originally published as Dessert Fruit Cup in Country Woman November/December 1999, p37

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