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.
Total TimePrep/Total Time: 10 min.
- 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.
Nutrition Facts1 cup: 156 calories, 4g fat (4g saturated fat), 0 cholesterol, 17mg sodium, 27g carbohydrate (22g sugars, 1g fiber), 1g protein.
Originally published as Fruit Fool in Country Woman May/June 1994