Sunday, August 1, 2010
Frozen Fruit Cup
Jeff and I had been married for almost 6 months, but we had been living in different countries. He was in Ft. Benning, Georgia and I was in Wiesbaden, Germany. Early Christmas morning in 1995, I flew from Germany to Omaha, Nebraska. By the time we finally got to Dunlap, it was evening and we had presents to open! What a LONG day! It was a Christmas to remember...a lot of firsts! A few days later, we had a wedding reception for friends and family who couldn't make it to our wedding, which was in Maine. My parents even came to the reception! After spending the holidays in Dunlap, Jeff and I drove to Columbus, Georgia and began our married life in the same country!
Back to the Frozen Fruit Cup. After they sit at room temperature, the fruit cups are slushy, refreshing and so good! They are great for a brunch, a snack, or dessert!
Frozen Fruit Cups
1 large can crushed pineapple (undrained)
1/2 jar Maraschino cherries, cut in half (also add 1/2 of the cherry juice)
4 bananas, sliced
2 liters, soda (7-Up, Spite; diet or regular)
1/4 c. lemon juice
1-12 ounce can of orange juice concentrate, undiluted
2 cans Mandarin oranges, undrained
In a large bowl, mix all of the ingredients together. Spoon into small plastic punch cups, making sure the cups are not filled more than 3/4ths full. Place in the freezer and freeze until solid. Once the fruit cups are frozen, cover each cup with tin foil.
Tip: Place the cups in an empty 9x13 inch pan or a cup cake tin. This will contain any spills (in the freezer or on the counter!) and will allow for easier transport!