I rely on make-ahead dishes like this when entertaining. Serving the dip in a pineapple shell makes for a pretty presentation. —Jean Forster, Elmhurst, Illinois
- 2 cups (16 ounces) sour cream
- 1/4 cup packed brown sugar
- 1-1/2 cups crumbled macaroons
- Assorted fresh fruit
- Small macaroon cookies
- In a large bowl, combine the sour cream, brown sugar and crumbled cookies. Cover and refrigerate for 12 hours or overnight. Serve with fruit and macaroons. Yield: 3 cups.
Originally published as Macaroon Fruit Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p33
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