Frozen Fruit Cups Recipe -
Frozen Fruit Cups Recipe
  • READY IN 3+ hrs

Frozen Fruit Cups

Recipe by  

"These are fun little treats that my mother used to make! Great for kids! Pop them out of the freezer for a quick treat!"

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Ingredients Edit and Save

Original recipe makes 18 fruit cups Change Servings
  • PREP

    10 mins

    3 hrs 10 mins


  1. In a large bowl, stir together the sour cream, lemon juice, sugar and salt until blended. Fold in the pineapple, cherries, bananas and pecans. Pour into paper lined muffin tins. Freeze until set, then transfer to resealable freezer bags for storage.
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Reviews More Reviews

Aug 15, 2006

Very easy. Very tasty!! I had to put the tin in warm water to pop out the cups. I actually added too much pineapple and added a bit of vanilla... it was still delish!!

Dec 21, 2010

These were quite good and easy to make. I followed the recipe except using splenda for sugar and using fresh raspberries instead of the cherries to make it more healthy. They stayed good for a long time after I popped them out of the muffin tin and kept them in a plastic bag. Then 15-20 min. before serving I put them out on the counter. Easy side dish!


9 Ratings

Nov 30, 2009

My family has made this recipe for years. I'm not fond of maraschino cherries so often substitute raspberries (fresh or frozen) instead. It is one of my favorite salads/desserts.

Jul 11, 2011

Very good and quick to put together. I made half with the nuts and half without. They are a little on the sweet side - next time I will cut back on the sugar just a little. Thanks for sharing.

Apr 26, 2010

I wasn't sure how this would taste but was pleasantly suprised. The sour cream is actually a lot like ice cream when frozen.

Apr 22, 2014

I used kefir yogurt, lime juice and mixed fruit cocktail and these came out delicious and nutritious.

Mar 31, 2014

My kids loved these! I made the recipe exactly as is and I wouldn't change a thing!!!

Feb 16, 2014

So good!! My husband loves them too. I used light sour cream and about half the sugar. Still sweet and delicious. Also didn't use pecans (nut allergy) and subbed raspberries. I then topped each one with half a raspberry looked so cute. Taking them to a picnic :)


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  • Calories
  • 127 kcal
  • 6%
  • Carbohydrates
  • 17.2 g
  • 6%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 6.6 g
  • 10%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 30 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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