For this dessert, most often I'll use apricot filling. But peach works just as well. On occasion, I have substituted apple or cherry filling, too.
- 1 can (21 ounces) peach or apricot pie filling
- 2 cups whipped topping
- 1/2 cup flaked coconut, toasted, optional
- Fresh mint leaves, optional
- Combine the pie filling and whipped topping. Spoon into individual dessert dishes. If desired, sprinkle each with coconut and/or garnish with mint. Yield: 4-6 servings.
Originally published as Fruit Fool in Country Woman May/June 1994, p37
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