This recipe for Frozen Fruit Cups, by Sherri Baker, is from The Baker Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 1/2 to 1 3/4 c. sugar; dissolved in 2 c. hot water 1 15 oz. can crushed pineapple 6 to 9 bananas, diced 1 small can apricot nectar 1 small can frozen orange juice; dissolved in 2 c. water 1 10 oz. jar maraschino cherries, diced 1 10 oz. box frozen strawberries
Mix all together. Divide between 20 to 30 small cups. Cover each with plastic wrap and freeze. Take out 45 minutes to 1 hour before serving or microwave individually for 30 seconds.
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