| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains, Dairy | 1 | Servings | ||
INGREDIENTS
| 1/3 | c | Butter |
| 1/4 | c | White sugar |
| 2 | c | Crushed Graham crackers |
| 1 | cn | Fruit Cocktail |
| As much as you would like coconut ( i us about 3/4 c.) | ||
| 1 | pt | Favorite ice cream |
INSTRUCTIONS
CRUST FILLING Crust: Cream butter tell soft, add sugar, cream thoroughly. Add cracker crumbs, 1/2 c. at a time. Mix until blended well. Then place in 9 inch pie plate, packing sides well. Then pack the bottom, building up sides to form thick crust at curve of pan. Bake in hot oven (375 degrees) for 8 minutes. Filling: While crust is baking and cooling, pour fruit cocktail in a strainer to drain out all the juice. When crust is cool, add fruit (no juice) to crust. Top fruit with 1 pt. of your ice cream. Then put the coconut on the top. Then freeze and serve, will keep well for several days. This is my Grandma's recipe, She us to tell me that her mom use to mix fruits for this, but she changed it for her self with the can i think it was a big can of fruit cocktail she would use. I have only made it once i don't like fruit cocktail. Posted to EAT-L Digest by Ted & Bea <tbear@ALASKA.NET> on Sep 2, 1997
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