| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 8 | -10 | |||
INGREDIENTS
| 1 | cn | (15 1/2 oz) pineapple chunks |
| 2 | tb | Cointreau; light rum, or orange juice |
| 4 | lg | Oranges; peeled and sliced crosswise |
| 1/4 | c | Powdered sugar; divided |
| 4 | md | Bananas; diag. sliced |
| 1 | cn | (3 1/2 oz) flaked coconut |
| Maraschino cherries |
INSTRUCTIONS
recipe by Carolyn Brantley Published in Southern Livings 1980 Annual Drain Pineapple, reserving syrup; set pineapple aside. Combine reserved pineapple syrup and Cointreau, mixing well; set aside. Layuer 1/2 oranges slices in a large bowl; sprinkle with 2 T powdered sugar. Layer half banana slices and 1/2 pineapple; sprinkle with half the coconut. Repeat layers of orange slices, sugar, banana and pineapple; pour syrup mixture over fruit. Sprinkle with remaining coconut. Garnish with maraschino cherries. Chill 3-4 hrs. Posted to TNT - Prodigy's Recipe Exchange Newsletter by [email protected] on Aug 23, 1997
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