- 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
This recipe pairs well with a sweet white wine.
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