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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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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 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 flaked coconut and slivered almonds |
Directions:
1. Spoon fruit cocktail into bowls. Top with bananas, pineapple and pie filling. Garnish with whipped topping, coconut and almonds. Yield: 6 servings.
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