Five Cup Fruit Salad
Yield: 4 to 6 servings
So easy. Keep this ingredient list in your head so you can grab the items quickly in the grocery store.
1 cup shredded coconut
1 cup mini marshmallows
1, 8-ounce can pineapple tidbits, drained
1, 8-ounce can mandarin oranges, drained
1 cup sour cream
Yield: 12 to 16 servings
3, 10-ounce cans flaky refrigerated biscuits (such as Hungry Jack)
2 sticks butter
1 ½ cups brown sugar
1 tablespoon cinnamon
1 cup chopped pecan
1-Preheat oven to 300º.
2-Remove biscuits from cans and cut into quarters.* In a saucepan, heat butter, brown sugar and cinnamon until butter is melted. Place half the biscuits in the bottom of a tube pan or bundt pan. Top with half the melted butter mixture. Repeat layers.
3-Bake 45 minutes. Remove from oven and let sit 5 minutes before turning out onto a serving plate.
*Cutting the biscuits into quarters is easy if you take a third of the roll at a time, lay it on its side and use a serrated knife to slice first in half and then slice each half in half.
One secret of having a very moist and gooey cake is to not over bake. Be sure to take this cake out of the oven after just 45 minutes!
