Cool Fruit Delight

by Rachel Piercey

Throwing it back with this retro dessert! This classic Easter recipe is something that my mom would make when she was young!

Yields approx. 9-12 squares

Graham Crust:
1 cup graham crumbs
1/4 cup granulated sugar
1/4 cup melted butter
1/2 tsp cinnamon
Filling:
28oz canned fruit cocktail (drained)
2 cups sour cream (or plain Greek yogurt)
1 cup Cool Whip
6 cups mini marshmallows
8oz jelly beans

  1. Combine crust ingredients and press firmly into 8x8 cake pan.
  2. For the filling combine all ingredients, except for the jelly beans, in a large mixing bowl.
  3. Pour mixture over crust and smooth with a spatula.
  4. Chill overnight and then garnish with jelly beans before serving.