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2 cans Eagle Brand milk 1 lb. coconut 2 lb. pecans 1 lb. dates 1/2 lb. candied cherries 1 lb. candied pineapple Chop fruits and nuts; mix well and pack in foil lined pans (greased). Refrigerate overnight. Bake 1 1/2 hours at 225 degrees. | |
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recipe reviews #159749
Earlene Sharp (Arizona) says:
Lost my recipe I had gotten out of magazine years ago. I had to adapt this one... my recipe had more cherries, less coconut, and only one can of milk... first a couple of tablespoons of flour on fruit to keep from sticking. After cooking, can be refrigerated for up to 2 months.
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