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Dessert Fruit Cup

I downsized this fruit salad from a dessert trifle recipe. Everybody loves its luscious colors. In-season fresh fruit can easily stand in for the canned fruit cocktail and pie filling.—Cheryl Norwood, Canton, Georgia
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    6 servings

Ingredients

  • 1 can (15 ounces) fruit cocktail, drained
  • 1 to 2 medium firm bananas, sliced
  • 3/4 cup pineapple tidbits, drained
  • 1 can (21 ounces) cherry pie filling
  • Whipped topping, toasted sweetened shredded coconut and slivered almonds

Directions

  • Spoon fruit cocktail into bowls. Top with bananas, pineapple and pie filling. Garnish with whipped topping, coconut and almonds.

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