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Tropical Fruit Freeze

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Tropical Fruit Freeze

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  • Makes: 20 servings
  • Prep 30 mins
  • Chill overnight
  • Stand 1 hr

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You can fix and forget this nutritious dessert. Make up the fruit mixture, then freeze until you're ready to serve.

Ingredients

  • 3 cups water
  • 1 1/2 cups sugar
  • 1 12 - ounce can frozen pineapple-orange juice concentrate, thawed
  • 1 can water (1-1/2 cups)
  • 1 20 - ounce can crushed pineapple (juice pack), undrained
  • 6 large bananas, peeled and chopped (about 4 cups)
  • 1 10 - ounce jar maraschino cherries, drained and halved

Directions

  1. In a medium saucepan combine 3 cups water and the sugar; bring to boiling, stirring occasionally to dissolve sugar. Boil, uncovered, 1 minute. Transfer to a very large bowl. Stir in remaining ingredients.
  2. Divide between two 2-quart freezer containers. Cover and freeze till firm, stirring occasionally to distribute fruit. Store in freezer up to 1 month.
  3. To serve, let stand at room temperature about 1 hour. Scrape mixture into dessert dishes. Makes 20 servings.

Nutrition Facts

(Tropical Fruit Freeze)

Servings Per Recipe 20, cal. (kcal) 1501, carb. (g) 37, pro. (g) 1, fiber (g) 1, Folate (µg) 8, sugar (g) 31, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 0, Riboflavin (mg) 0, Thiamin (mg) 0, iron (mg) 0, Potassium (mg) 127, calcium (mg) 10, vit. C (mg) 39, sodium (mg) 9

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