"An apple, banana and pineapple fruit salad in a pie. This pie always gets eaten. It's easy to make and looks wonderful!" — DLEANN
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1 (9 inch)
prepared graham cracker crust
1 1/2 cups
apple, cored and diced with peel
1 (15 ounce) can
pineapple tidbits, drained
red food coloring
1 1/2 cups
frozen whipped topping
My Grandma and I made this for a family dinner tonight, and it was a unanimous success. Even my mom, who's not a big fan of pineapples (unless they're fresh) enjoyed it. We didn't use the red food coloring or fruit preserver (and the fruit didn't discolor at all; we just made sure to immediately coat it with the glaze so the apple/banana weren't left exposed to air), and we only mixed in about 3/4 of the finished glaze, and it held it together just fine. We used sugar in our graham cracker crust recipe, and wouldn't have changed a thing, although some people might prefer things a little less sweet. A definite hit, and a recipe my Grandma plans to bring out again for company when she wants something a little different.
* Percent Daily Values are based on a 2,000 calorie diet.
Fresh Fruit Salad Pie
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
** Calories: 428
** Calories from Fat: 139
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