1 1/2 packages pie crust mix
2 pounds red sour cherries, packed in water
1 cup sugar
24 ounces blueberries, drained
2 pounds pineapple chunks, drained
2 pounds apricot halves, drained
6 tbsp cornstarch
1 cup sugar
dash of salt
4 cups water
2 tbsp grated lemon rind
1/2 tsp almond extract
1/4 tsp mint extract
1/2 tsp ground cinnamon
1/4 tsp ground mace

Make Tart Crust
Prepare pie crust mix. Roll out to a large rectangle. Line a 15″ x 10″ x 1″ pan; prick well. Chill. Bake at 425° F for 12 to 15 minutes or until golden brown. Remove from oven. Cool.

Prepare Fruits
Drain cherries, reserving juice. Put juices and 1 cup sugar in saucepan. Simmer 5 minutes. Add cherries and simmer 5 minutes; drain and discard juice.

Put each fruit into a separate bowl. Combine cornstarch with 1 cup sugar and dash of salt in a saucepan. Stir in 4 cups water. Heat of low heat, bring to a simmer and cook 3 minutes. Remove from heat, add lemon rind and lemon juice. Pour 1 cup of this mixture over each fruit.

Add almond extract to cherries, mint extract to pineapple, ground cinnamon to blueberries, and mace to apricots.

Assemble Tart
Arrange fruits in a row in tart shell. Chill. Makes 16 to 20 servings.

8 3/4 ounces pineapple tidbits
11 ounces mandarin orange sections
17 ounces fruit cocktail
12 cup flaked coconut
2 tbsp lemon juice
3 3/4 ounces instant lemon pudding mix
2 bananas
frozen whipped dessert topping, thawed

In a large bowl, combine undrained pineapple tidbits, undrained mandarin orange sections and undrained fruit cocktail with the flaked coconut and lemon juice.

Sprinkle lemon pudding mix over fruits and toss lightly to combine. Chill.

Just before serving, peel and slice bananas to make 1 1/2 cups. Fold bananas into lemon-fruit mixture.

Serve in dessert dishes or sherbets. Top with thawed dessert topping. Makes 10 servings of Tutti Frutti Lemon Dessert.

1/2 cup sliced hulled strawberries
2 pineapple slices cut into 1/2″ pieces
6 marshmallows, cut
1/2 cup walnuts, chopped
1 cup heavy cream, whipped
8 ladyfingers, split

Combine strawberries, pineapple, marshmallows and walnuts. Let stand for 1 hour.

Drain, then add whipped cream. Mix well and chill for at least 1 hour.

Serve in dessert dishes lined with the split lady fingers. This recipe serves 4.

14 ounces ginger ale
3 ounce lemon flavored gelatin
13 ounces pineapple tidbits
1/2 cup heavy cream
1/2 tsp sugar
generous dash of ground nutmeg
toasted slivered almonds

Pour 7 ounces of ginger ale into a saucepan. Bring to a boil. Stir in gelatin. Mix until gelatin is dissolved.

Drain pineapple, save liquid. Add remaining ginger ale and 1/4 cup pineapple liquid to gelatin. Chill until slightly thickened; fold in pineapple.

Spoon dessert mixture into 6 dessert dishes. Chill until forim. Combin cream, sugar and nutmeg; whip together. Top with gelatin and garnish with almonds. Makes 6 servings.

6 pineapple slices
6 peach halves
2 tbsp butter
3 tbsp maraschino cherry syrup
juice of 1/2 lemon

Place the pineapple slices on a shallow buttered pie plate. Arrange the peach halves on top of the pineapple with the hollow side up.

Mix the maraschino cherry syrup with the lemon juice.

Dot with butter, pour the maraschino cherry syrup/lemon mixture over top. Bake in a moderately hot (375° F) oven for about 15 minutes. Recipe makes 6 servings.

1 large ripe pineapple
1 cup crumbled almond macaroons
1/2 cup slivered almonds
1/2 cup chopped dried apricots
3/4 cups apricot jam
1/2 cup rum

Wash pineapple carefully; do not remove leaves. With a sharp knife, make a lengthwise slice, cutting off about 1/4 of the pineapple. Cut the skin away from this quarter of the pineapple and dice into a large bowl.

Remove the fruit from the remaining portion of the pineapple (leaving a thick walled shell). Cut pineapple into chunks, discarding core, add chunks of pineapple to bowl.

Stir in the almond macaroon crumbs, slivered almonds, chopped dried apricots and the apricot jam.

Set the pineapple shell in a shallow baking pan. Lightly pile the fruit into the pineapple shell. Cover fruit and leaves with aluminum foil.

Bake in a moderate (350° F) oven for 30 minutes. Remove foil from fruit and bake about 20 minutes more. Remove from oven and place on serving platter. Using extreme care to prevent injury from the hot flaming liquid, heat the rum, ignite and pour while flaming over the pineapple mixture. Recipe makes 6 to 8 servings.

1 cup brown sugar
1 tbsp flour
1/2 cup pineapple juice
8 pineapple slices

Mix brown sugar, flour and pineapple juice together until smooth. Add remaining juice. Pour into a sauce pan and cook until thickened.

Place pineapple rings in a 12″ x 9″ x 2″ baking pan/dish. Pour the thickened juice sauce over the pineapple slices. Dot with butter. Bake at 300° F for 20 to 25 minutes until pineapple is a delicate brown.

1 cup strawberries, fresh or frozen
1 cup blueberries, cooked
1 1/2 cups pineapple
1 cup applesauce
2 cups diced apples
2/3 cup raisins
2 cups grape juice
1 cup shredded coconut
4 diced bananas
2 cups pineapple juice
1 small jar cherries and juice
1 cup chopped pecans

Combine all ingredients. Mix well. Refrigerate until served. Recipe makes 6 servings.

2 eggs beaten
5 tbsp sugar
5 tbsp lemon juice
2 tbsp butter
1 cup heavy cream, whipped
20 ounces white cherries, cut into halves
20 ounces sliced pineapple, diced
1/2 pound colored marshmallows
1/4 pound blanched almonds or pecans

Combine eggs, sugar and leamon juice in a double boiler. Heat. beating constantly, until thick and smooth. Remover from heat and add butter. Cool. Fold in whipped cream, fruits, marshmallows and nuts. Makes 8 to 10 servings.