Fruitcocktailpie Recipes

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FRUIT COCKTAIL PIE

Make and share this Fruit Cocktail Pie recipe from Food.com.

Provided by RachelT

Categories     Pie

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7



Fruit Cocktail Pie image

Steps:

  • Drain juice from fruit cocktail, reserving juice.
  • Mix sugar, cornstarch, and cinnamon and add to juice.
  • Add butter and cook over low heat until mixture thickens.
  • Line pie plate with bottom crust.
  • Add fruit and thickened juice.
  • Top with second crust.
  • Brush with egg wash.
  • Bake at 375 degrees for 50 minutes or until bubbly and brown.

Nutrition Facts : Calories 356.5, Fat 17.7, SaturatedFat 5, Cholesterol 27, Sodium 272.5, Carbohydrate 46.8, Fiber 2.1, Sugar 22.3, Protein 4.2

2 (16 ounce) cans fruit cocktail
1/4 cup sugar (or to taste)
2 tablespoons cornstarch
1 teaspoon cinnamon
1/16 cup butter (1/8 stick)
1 egg, lightly beaten
1 double crust pie crust (I use the Pillsbury pre-made crusts)

FRUIT COCKTAIL CAKE

Very moist and fruity cake, no oil added, quick and easy. Especially delicious when served with whipped cream. Originally submitted to ThanksgivingRecipe.com.

Provided by Cyndi

Categories     Desserts     Cakes     Holiday Cake Recipes

Yield 16

Number Of Ingredients 7



Fruit Cocktail Cake image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x9 inch square baking pan.
  • Combine the flour, white sugar, egg, baking soda, vanilla and undrained fruit cocktail. Mix until blended. Pour batter into the prepared pan and sprinkle the top with the brown sugar.
  • Bake at 350 degrees F (175 degrees C) for 40 minutes or until golden brown and firm.

Nutrition Facts : Calories 132.8 calories, Carbohydrate 31.7 g, Cholesterol 11.6 mg, Fat 0.4 g, Fiber 0.5 g, Protein 1.3 g, SaturatedFat 0.1 g, Sodium 86.8 mg, Sugar 19.2 g

1 cup all-purpose flour
1 cup white sugar
1 egg
1 teaspoon baking soda
1 teaspoon vanilla extract
1 (16 ounce) can fruit cocktail
½ cup packed brown sugar

FRUIT COCKTAIL CHIFFON PIE

This is a yummy, fluffy and easy pie to prepare. Made with basic ingredients that can be found in any mom and pop grocery store. Each serving is only 221 calories. The diabetic exchanges are: 1 Starch, 1 Fruit and 1 Fat. I'm posting it as written, but I use reduced fat graham cracker crust, and fat free Cool Whip. The nutritional inforamtion is for the pie as posted, not with my changes. Another of my favorites from Joanna Lund.

Provided by Doing it Right

Categories     Pie

Time 10m

Yield 8 serving(s)

Number Of Ingredients 7



Fruit Cocktail Chiffon Pie image

Steps:

  • In a large mixing bowl stir cream cheese with a spoon until soft.
  • Add dry pudding mix, dry milk powder and water.
  • Mix well using a wire whisk.
  • Fold in 1/2 cup Cool Whip Lite. Add fruit cocktail.
  • Mix gently to combine.
  • Pour mixture into piecrust.
  • Refrigerate until ready to serve.
  • When serving, top each piece with 1 tablespoon Cool Whip Lite.

Nutrition Facts : Calories 225.2, Fat 6.9, SaturatedFat 2.4, Cholesterol 5.6, Sodium 383.8, Carbohydrate 32.3, Fiber 0.9, Sugar 25.4, Protein 9.5

1 (8 ounce) package fat free cream cheese
1 (1 ounce) package sugar-free instant vanilla pudding mix
2/3 cup nonfat dry milk powder
1 cup water
1 cup Cool Whip Lite
2 cups fruit cocktail, packed in its own juice, drained
1 (6 ounce) graham cracker pie crust

FRUIT COCKTAIL CREAM PIE

1st place winner submitted by Mindi Shipman. I found this recipe in The Evening Times Holiday Cookbook newspaper. I have not tried this recipe, but I'm posting it for safe keeping.

Provided by internetnut

Categories     < 60 Mins

Time 50m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9



Fruit Cocktail Cream Pie image

Steps:

  • Graham Cracker Crust: Combine crumbs, butter and 1/4 cup sugar. Reserve 2 tablespoons of mixture and set aside. Press remaining mixture on bottom and sides of 8"-inch springform pan. Bake at 350 for 10 minutes.
  • Filling: Combine sour cream, sugar, lemon peel, lemon juice, and vanilla. Reserve 1/4 cup of the fruit cocktail, pour remaining into sour cream mixture. Pour into crust. Top with reserved crumbs.
  • Bake at 350 for 25 minutes. Let cool and chill.
  • Just before serving, garnish with reserved fruit.

Nutrition Facts : Calories 333.4, Fat 14.2, SaturatedFat 7.8, Cholesterol 25.3, Sodium 160.9, Carbohydrate 49.8, Fiber 1.2, Sugar 37.2, Protein 3.5

2 cups graham cracker crumbs
1/3 margarine, melted
1/4 cup sugar
2 cups sour cream
2/3 cup sugar
1 teaspoon grated lemon peel
1 teaspoon lemon juice
1 teaspoon vanilla
15 1/4 ounces fruit cocktail, drained

FRUIT COCKTAIL CAKE

I adopted this delicious cake recipe from the RecipeZaar account in February 2005. The only changes I made were to add some vanilla and cut back the baking time. Be sure to top it with Recipe #7062, another of my adopted recipes.

Provided by GrandmaIsCooking

Categories     Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 7



Fruit Cocktail Cake image

Steps:

  • In a large bowl, stir together flour, sugar, baking soda and salt.
  • Add eggs, fruit cocktail and vanilla and mix all ingredients well (by hand--do not use electric mixer); batter will seem very thick at first (if you use good fruit cocktail that has mostly fruit, not all juice), but this is the way it should be (the juice in the fruit cocktail is the only liquid in this recipe except, of course, the eggs).
  • Pour into a greased 9 inch x 13 inch pan.
  • Bake at 350°F for about 30 minutes or until toothpick inserted near center comes out clean.
  • This cake is best with Fruit Cocktail Cake Icing #7062.

Nutrition Facts : Calories 206.2, Fat 1.1, SaturatedFat 0.3, Cholesterol 35.2, Sodium 248.2, Carbohydrate 46.3, Fiber 0.9, Sugar 30.1, Protein 3.3

2 cups unbleached flour
1 1/2 cups sugar
2 teaspoons baking soda
1/8 teaspoon salt
2 large eggs
1 (15 ounce) can fruit cocktail, undrained
1 teaspoon vanilla extract

FRUIT COCKTAIL DROP COOKIES

A flavorful cookie with fruit and nuts. Great for a picnic!

Provided by Judy Sommavilla

Categories     Desserts     Cookies     Spice Cookie Recipes

Yield 36

Number Of Ingredients 13



Fruit Cocktail Drop Cookies image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a medium bowl, cream together the shortening, brown sugar and white sugar. Stir in the eggs one at a time, then stir in the vanilla. Sift together the flour, baking soda, baking powder, cinnamon and cloves, stir into the creamed mixture. Carefully fold in the raisins, fruit cocktail and nuts, try not to crush the fruit.
  • Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 10 to12 minutes in the preheated oven.

Nutrition Facts : Calories 195.9 calories, Carbohydrate 26.1 g, Cholesterol 15.5 mg, Fat 9.5 g, Fiber 1 g, Protein 2.9 g, SaturatedFat 1.9 g, Sodium 57.7 mg, Sugar 11.3 g

1 cup shortening
1 cup packed brown sugar
½ cup white sugar
3 eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 (15.25 ounce) can fruit cocktail, drained
1 cup raisins
1 ½ cups chopped walnuts

FRUIT COCKTAIL CAKE (FROM A CAKE MIX)

This delicious cake comes together fast, starting with a cake mix. I think the flavor is very subtle, and the cake is quite moist. The original recipe had a syrupy sweet icing on it, but I added the coconut/brown sugar on top instead, and I think it makes this a nice snacking cake. (*NOTE: I used a fruit cocktail I've found that has guava, mango, etc., and found the pieces a little large, so I chopped it up a bit before adding to mixture. The regular fruit cocktail with grapes, etc., should be fine w/o that)

Provided by newspapergal

Categories     Dessert

Time 55m

Yield 18 serving(s)

Number Of Ingredients 6



Fruit Cocktail Cake (from a Cake Mix) image

Steps:

  • Preheat to 325*.
  • Combine cake mix, fruit cocktail with juices, 1 cup of coconut and eggs in a large mixer bowl.
  • Blend, then beat at medium speed for 2 minutes.
  • Pour batter into greased 9x13 pan, or two 8x8 pans.
  • Sprinkle batter evenly with remaining 1/2 cup of coconut, and then 1/2 cup of brown sugar.
  • Bake at 325* for 45 min (if 9x13 pan; about 30-35 min for two pans).
  • Serve warm or room temp; stays moist for several days.

1 (18 1/4 ounce) box yellow cake mix (I use the kind with pudding in the mix, Betty Crocker)
1 (16 ounce) can fruit cocktail, undrained
1 cup coconut, plus
1/2 cup coconut
2 eggs
1/2 cup brown sugar

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