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Easy fruit salad with a crispy crunch topping makes an enticing plated starter or light dessert.
1 (20 oz.) can Gefen Pineapple Tidbits
1 (11 ounce) can Gefen Mandarin Oranges
1/3 box Gefen Raspberry Jell Dessert, dissolved in 1/3 cup boiling water
2 Granny Smith apples, chopped
1 kiwi, chopped
1/3 cup orange juice
1 pound frozen strawberries, blended or sliced
1/4 pound margarine
2/3 cup brown sugar
1 cup chopped walnuts
1 cup rice crispies, crushed (use gluten-free if needed)
Combine all ingredients for fruit medley.
Pour into 10-inch trifle bowl or into 15 5-ounce cocktail cups.
Melt margarine, add remaining ingredients.
Spread into cookie sheet and bake for 18–20 minutes, stirring occasionally.
Sprinkle topping over fruits.
Preheat oven to 350 degrees Fahrenheit.
Photography and Styling: Peri Photography
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delicious!