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Dessert Fruit Cup

 Dessert Fruit Cup
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
6 ServingsPrep/Total Time: 10 min.


  • 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


  • 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.