"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Hawaiian Dip With Fruit Kebabs Recipe

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This recipe for Hawaiian Dip With Fruit Kebabs, by , is from A Collection of Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carat Daniel
Added: Monday, January 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Dip:
3/4c. milk
1/2c sour cream
1 pkg. (3.4oz) vanilla instant pudding and pie filling
1 can (8oz) crushed pineapples in juice undrained
1/2c sweetened coconut flakes toasted
1 lime

Kebabs:
seasonal fruit such as apples, bananas, pineapples, cantaloupe, mango, melons, strawberries, grapes.

Cut 1 inch thick and string.

Directions:
Directions:
ŠPampered Chef
Dip:
Combine milk, sour cream, pudding mix and whisk till smooth. Stir in pineapple juice, 1/3c. coconuts, lemon zest 1 tsp. and lime zest 1 tsp. Cover and refrigerate 30mins.

Kebabs:
String fruit on 6 inch. wooden skewers. Sprinkle with coconut and chill until serving time- approx. 30mins.

Number Of Servings:
Number Of Servings:
12 servings
Preparation Time:
Preparation Time:
30mins.
Personal Notes:
Personal Notes:
This was the first appetizer Mike helped me prepare for Marcel's bridal shower. He was surprised I could cook, creatively.

 

 

 

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