I use canned fruit cocktail with fresh bananas in winter. In summer, we enjoy the fresh berries of the season.—Betty B. Claycomb, Alverton, Pennsylvania
- 2 cans (17 ounces each) chunky fruit cocktail, drained
- 2 bananas, sliced
- 1 teaspoon lemon juice
- 1/4 cup maraschino cherries
- 1-1/2 cups whipped topping
- 3/4 cup sour cream
- In a bowl, combine fruit cocktail, bananas, lemon juice and cherries. In another bowl, combine the whipped topping and sour cream. Refrigerate both bowls until ready to serve. To serve, spoon fruit into individual serving bowls; top with cream mixture. Yield: 6 servings.
Originally published as Fruit and Cream Dessert in Country Woman January/February 1992, p37
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Fruit and Cream Dessert
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