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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This is a variation of a recipe handed down from my mother-in-law. It can be used for brunch, as a refreshing dessert in summer or a colorful topping on yellow cake during the holidays. It keeps well in the refrigerator for a few days. This healthy combination can be stretched by adding more fruit and juice to the leftovers. The flavor improves each day. -Linda Tucker, Farmington, Missouri Ingredients:
1 can (21 ounces) cherry pie filling |
1 can (15 ounces) fruit cocktail, drained |
2 medium navel oranges, peeled and sectioned |
1 medium grapefruit, peeled and sectioned |
1 medium tart apple, peeled and diced |
1 cup cranberry-strawberry or cranberry-raspberry juice |
1/2 cup chopped pecans, optional |
Directions:
1. In a large bowl, combine all ingredients. Cover and refrigerate for at least 1 hour before serving. Yield: 8-10 servings.
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