Frozen Citrus Fruit Cups
Add some sparkle to your next get-together or church supper with these sunny citrus treats. The refreshing cups burst with color and flavor, plus they look so cute served in shiny foil containers. —Sue Ross, Casa Grande, Arizona
Ingredients
- 5 packages (3 ounces each) lemon gelatin
- 10 cups boiling water
- 5 cans (20 ounces each) unsweetened pineapple tidbits, undrained
- 5 cans (11 ounces each) mandarin oranges, drained
- 5 cans (6 ounces each) frozen orange juice concentrate, partially thawed
- 5 large firm bananas, sliced
Reviews
I would love to make this for the summer, but 114 servings? How can I half it? And, please, mnjammer, how did you use fruit cocktail, drained, or undrained?And, please,
I want to make this recipe, but I am allergic to oranges. Do you think pineapple juice would work instead of orange juice. There are many other fruits I can choose instead of mandarin oranges such as peaches or apricots. But I'm a little puzzled as to what juice to use. I would appreciate hearing from others what they think.
These delicious fruit cups are enough for a crowd. They're easy & quick. I used fruit cocktail plus bananas instead of the pineapple tidbits. Great for a hot summer day.