Fruit Cocktail Cream Pie Recipes

FRUIT COCKTAIL PIE

Steps:

• 1. Drain fruit cocktail and jar of cherries with all their juices; set aside. (I remove two cherries to put one on top of each pie and cut the remaining cherries in half).
• 2. In a medium size mixing bowl, mix your can of Eagle Brand condensed milk and lemon juice stirring well. Pour your fruit cocktail and cherries into your mixture and stir gently.
• 3. Gently fold in approx. 13 oz. of the cool whip (the best way I can explain this to you is one entire container and about ¾ of the 2nd container).
• 4. Make sure you fold gently enough to mix well...if you stir too hard you will break down the cool whip, so be gentle!
• 5. Divide your mixture into the 2 graham cracker crusts. Place the two remaining cherries in the center of each pie (if you saved them).
• 6. Place lids on top, seal edges and refrigerate for at least 2 hours before serving. Can be made the night before. Enjoy!!!

GRANDMA'S FRUIT COCKTAIL CAKE

Steps:

• Adjust an oven rack to medium position. Preheat oven to 350 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray.
• In a large mixing bowl, stir together all cake ingredients until well combined. Pour into prepared baking dish and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
• Meanwhile, make the topping by combining all the ingredients in a saucepan and bring to a boil over medium heat. Continue to boil, stirring constantly, for 2 minutes. Pour over hot cake and smooth evenly with an offset spatula.
• Top individual slices of cake with a dollop of Reddi Wip and Maraschino cherries.

FRUIT COCKTAIL CREAM PIE

Steps:

• Graham Cracker Crust: Combine crumbs, butter and 1/4 cup sugar. Reserve 2 tablespoons of mixture and set aside. Press remaining mixture on bottom and sides of 8"-inch springform pan. Bake at 350 for 10 minutes.
• Filling: Combine sour cream, sugar, lemon peel, lemon juice, and vanilla. Reserve 1/4 cup of the fruit cocktail, pour remaining into sour cream mixture. Pour into crust. Top with reserved crumbs.
• Bake at 350 for 25 minutes. Let cool and chill.
• Just before serving, garnish with reserved fruit.

FRESH FRUIT CREAM CHEESE PIE

Steps:

• BEAT cream cheese in large bowl with an electric mixer until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into baked pie crust.
• REFRIGERATE 3 hours or until set. Arrange fruit on top of pie. If coating berries, stir jam or jelly until smooth. Brush berries with jam and serve.
• *If using bananas, dip in lemon juice before placing on pie to keep them from turning brown. Do not coat with jam.

FRUIT COCKTAIL PIE

Steps:

• 1. Line 9-inch pie plate with half of pastry. Mix sugar, tapioca, spices, and dash salt. Add fruits and lemon juice; mix lightly.
• 2. Turn into pie plate. Dot with butter. Adjust top crust, cutting slits for escape of steam; seal.
• 3. Brush, top with milk: sprinkle with sugar. Bake at 400F degrees about 30 minutes.. Serve slightly warm.

FRUIT COCKTAIL PIE

Steps:

• Drain juice from fruit cocktail, reserving juice.
• Mix sugar, cornstarch, and cinnamon and add to juice.
• Add butter and cook over low heat until mixture thickens.
• Line pie plate with bottom crust.
• Add fruit and thickened juice.
• Top with second crust.
• Brush with egg wash.
• Bake at 375 degrees for 50 minutes or until bubbly and brown.

EASTER HUNT FRUIT COCKTAIL PIE

Steps:

• 1. Blend softened cream cheese with sugar with beater til smooth. Mix in fruit cocktail. Fold in whipped topping.
• 2. In crust pour half of mix and spread evenly. Take quarter cup or less of mini jelly beans Or any small easter candies (the hunt part of the pie) and place on top. Pour rest of mix over jelly beans. Refrigerate for several hours. Decorate with easter candies and coconut. (optional)