Recipe by DLEANN
"An apple, banana and pineapple fruit salad in a pie. This pie always gets eaten. It's easy to make and looks wonderful!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
French toast is such a perfect breakfast, light lunch, or even supper on these warm days.
Try one of our 100-plus cool cucumber salads.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
What's cooking in Portland? Sarah's grandma’s juicy blackberry pie.
See how to make a double-crust cream pie topped with cinnamon-glazed apples.
See how to make a simple, 5-star apple pie.