Fruit Dip

Dixie Albritton

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1/2 cup sugar
  • 2 Tbsp all purpose flour
  • 1 cup pineapple juice
  • 1 egg, beaten
  • 1 Tbsp oleo
  • 1 cup whipping cream, whipped

Combine first 5 ingredients in heavy saucepan. Cook over medium heat, stirring constantly, until smooth and thickened. Let cool completely; fold in whipped cream.

Delicious with bananas, strawberries, pineapple chunks, watermelon, etc. Can serve in hollowed out cantaloupe half.



IN HONOR OF

JODI, DAMON, AND JESSIE ODOM AND JASON HINTON

Given by TROY AND JOYE HINTON





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