Frosty orange cup

Yield: 20 Servings

Measure Ingredient
10 larges Oranges
32 ounces Apricot halves with juice; chopped
10½ ounce Pineapple tidbits with juice
3 Bananas; sliced
1 cup Flaked coconut
1 cup Sugar
6 ounces Frozen orange juice concentrate; thawed
1 tablespoon Fresh lemon juice

Cut each orange in half in a saw-tooth pattern. Remove orange sections and reserve. Clip membranes inside orange shells and remove. Place orange shells in freezer until thoroughly chilled. Combine orange sections with remaining ingredients and mix thoroughly. Spoon mixture into prepared orange shells. Return to freezer for at least 3 hours. Remove from freezer 30 minutes before serving. Extra orange mixture may be frozen in muffin tins lined with paper baking cups.

Recipe by: King's Inn at Georgetown, Georgetown, South Carolina Posted to MC-Recipe Digest by SuzyWert@... on Feb 12, 1998

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