1 – 20 oz. can crushed pineapple, drained; reserve juice
1 – 20 oz. can apricot halves, drained; reserve juice
2 – 10 oz. boxes frozen strawberries in light syrup
4 bananas
1 C. sugar

Heat sugar and 1 cup juice (from pineapple and apricots). Cut apricot halves in fourths. Combine all fruit and pour sugar mixture over the top. Put fruit mixture into 4- or 5-ounce paper cups or serving dishes and freeze. Remove from freezer 1 hour before serving.

Author:       Categories: Cookbook, Salads

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