- 1 can (21 ounces) peach or apricot pie filling
- 2 cups whipped topping
- 1/2 cup sweetened shredded 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
Reviews for Fruit Fool
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