Jack Frost Dessert
|Date bars||25 (1 Recipe)|
|Green grapes||1 Cup (16 tbs)|
|Fully ripe bananas||2 (Flecked-With-Brown)|
|Canned pineapple tidbits||9 Ounce, drained (1 Can)|
|Quartered maraschino cherries||1⁄4 Cup (4 tbs)|
|Tiny marshmallows||1 1⁄2 Cup (24 tbs)|
|Brandy flavoring||1 Tablespoon|
|Canned crushed pineapple||9 Ounce (1 Can, 1 Cup)|
|Heavy cream||1 Cup (16 tbs), whipped|
|Canned flaked coconut||3 1⁄2 Ounce (1 Can, 1 1/4 Cups)|
Break Date Bars in bite-size pieces and spread out on pan; set aside.
Prepare fresh fruits: Pare and section oranges, removing white membranes; cut sections in half (1 cup).
Halve and seed grapes (1 cup).
Pare, core, and cube the pear (1 cup).
Peel bananas, cut lengthwise in half; slice (1 1/2 cups).
Combine fresh fruits, drained pineapple tidbits, cherries, marshmallows, and flavoring; toss lightly.
Chill at least 1 hour.
Then arrange half of date-bar pieces in an 8-inch circle on large plate.
Mound fruit mixture on top, shaping like igloo.
Cover with remaining date-bar pieces.
Over this, carefully spoon undrained crushed pineapple.
Chill about 1 hour.
Before serving, frost all with whipped cream; sprinkle with coconut, covering completely.
Stud with Gumdrop Stars.
Top dessert with Sugar Bells.