- 2 cans (8 ounces each) crushed pineapple, undrained
- 3 medium firm bananas, sliced
- 2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed and undrained
- 1/4 cup chopped walnuts
- Place pineapple in a blender or food processor; cover and process until smooth. Add fruit; blend well. Pour 1/3 cup each into paper- or foil-lined muffin cups; sprinkle with walnuts. Freeze for at least 2 hours. May be frozen for up to 1 month. Yield: 16 servings.
Originally published as Frosty Fruit Cups in Quick Cooking May/June 1998, p35
Reviews for Frosty Fruit Cups
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review