Frozen Fruit Cups

Frozen Fruit Cups

9 Reviews 1 Pic
  • Prep

    10 m
  • Ready In

    3 h 10 m

“These are fun little treats that my mother used to make! Great for kids! Pop them out of the freezer for a quick treat!”

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Adjust Servings

Original recipe yields 18 fruit cups



  1. In a large bowl, stir together the sour cream, lemon juice, sugar and salt until blended. Fold in the pineapple, cherries, bananas and pecans. Pour into paper lined muffin tins. Freeze until set, then transfer to resealable freezer bags for storage.

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Reviews (9)

Rate This Recipe


Very easy. Very tasty!! I had to put the tin in warm water to pop out the cups. I actually added too much pineapple and added a bit of vanilla... it was still delish!!

Daniel den Hoed

Daniel den Hoed

These were quite good and easy to make. I followed the recipe except using splenda for sugar and using fresh raspberries instead of the cherries to make it more healthy. They stayed good for a long time after I popped them out of the muffin tin and kept them in a plastic bag. Then 15-20 min. before serving I put them out on the counter. Easy side dish!



My family has made this recipe for years. I'm not fond of maraschino cherries so often substitute raspberries (fresh or frozen) instead. It is one of my favorite salads/desserts.

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Amount Per Serving (18 total)

  • Calories
  • 127 cal
  • 6%
  • Fat
  • 6.6 g
  • 10%
  • Carbs
  • 17.2 g
  • 6%
  • Protein
  • 1.2 g
  • 2%
  • Cholesterol
  • 11 mg
  • 4%
  • Sodium
  • 30 mg
  • 1%

Based on a 2,000 calorie diet



previous recipe:

Fruit Sherbet


next recipe:

Frozen Butterfinger Cups