Fruit Cocktail Pie

Peggy Ginn, F.H.S.

  • 1 can Eagle Brand milk
  • 1/4 cup lemon juice

Mix with milk.

  • 1 can pecans, chopped fine
  • 1 (No. 303) fruit cocktail, drained
  • 2 bananas
  • 1/2 pint whipping cream

Mix fruit cocktail and pecans with lemon juice and milk mixture. Pour in 9 inch vanilla wafer shell. Top with 2 sliced bananas, 1/2 pint whipping cream, whipped with 2 tablespoons sugar. Put on top of pie and refrigerate for 4 to 5 hours.





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