Jean’s Aloha Fruit Dip

12 Macaroons, crushed in small pieces
1/4 cup firmly packed light brown sugar
1 pt. dairy sour cream
1 large pineapple
Assorted ripe fresh fruit of your choice (strawberries, melons, bananas, grapes, etc.)

Mix together crushed macaroons, brown sugar and sour cream. Chill several hours to soften macaroon crumbs. Do not stir again. Slice a cap shape piece off the top of a pineapple, about 1 inch below the bottom of the leaves. Hollow out the center of the pineapple with a shape knife. Cut the fruit into small pieces, discarding the hard core that runs down the center. Fill the pineapple shell with the dip. Replace pineapple top if desired. Place in center of large platter. Arrange fruit around pineapple. If you like, fruit may be sprinkled with kirsch or brandy before serving.

Submitted by L. Jean Ingram

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