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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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Individual servings of this rosy-orange fruit blend are a refreshing and attractive part of brunch. Freeze the salad in disposable clear plastic glasses or use cupcake liners to set in sauce dishes or sherbet glasses. -Patricia Throlson, Clear Lake, Minnesota. Ingredients:
2 cans (20 ounces each) crushed pineapple, undrained |
2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed |
1 can (20 ounces) fruit cocktail, undrained |
1 can (12 ounces) frozen orange juice concentrate, thawed |
3/4 cup thawed lemonade concentrate |
6 medium firm bananas, cubed |
Directions:
1. In a large bowl, combine all ingredients. Pour into foil-lined muffin cups or individual plastic beverage glasses. Freeze until solid. When ready to serve, thaw for 30-45 minutes before serving. Yield: 10 servings.
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