I prepare these cool, fluffy fruit cups to give a refreshing boost to a variety of meals. They have been well received at family gatherings and summer barbecues. Since you make them in advance, there’s no last-minute fuss, either.
—KAREN HATCHER ST. AMANT, LA
PREP: 15 MIN. + FREEZING • MAKES: 1 1/2 DOZEN
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
1/2 cup chopped pecans
1 carton (8 ounces) frozen whipped topping, thawed
Fresh mint, optional
1. In a large bowl, beat the cream cheese and sugar until fluffy. Halve 9 cherries; chop remaining cherries. Set aside the halved cherries and 18 orange segments for garnish. Add the pineapple, pecans and chopped cherries to cream cheese mixture. Fold in whipped topping and the remaining oranges.
2. 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.