Creamy Frozen Fruit Cups

These are perfect to serve for dessert this coming Easter, or really all spring and summer long! They are light and refreshing, and the colors are pretty and pink. My good friend April made and served these at my bridal shower she hosted back in the Spring of 2002. I loved them and they were so pretty and yummy, so she gave me the printed recipe card from the Taste of Home magazine where it came from, and I stuck it in my Bible and used it as a bookmark for about five years. Then I decided to make them for a ladies tea at our church one spring and have been making then ever since. You can prepare them ahead and keep in the freezer until right before serving. Let them soften for about 10 minutes on the counter before serving.

Creamy Frozen Fruit Cups
from Taste of Home April/May 1999

1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 jar (10 ounces) maraschino cherries, drained
1 can (11 ounces) mandarin oranges, drained
1 can (8 ounces) crushed pineapple, drained
1 carton (8 ounces) frozen whipped topping, thawed
Fresh mint, optional

In a large bowl, beat the cream cheese and sugar until fluffy. Halve 9 cherries; chop the remaining cherries. Set aside halved cherries and 18 oranges for garnish. Add the pineapple and chopped cherries to cream cheese mixture. Fold in whipped topping and remaining oranges.
Line muffin cups with paper or foil liners. Spoon fruit mixture into cups; garnish with reserved cherries and oranges. Freeze until firm. Remove from the freezer 10 minutes before serving. Top with mint if desired.
Yield: 18
Happy Spring!


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