Fruit Punch Bars Recipes

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FRUIT COCKTAIL BARS



Fruit Cocktail Bars image

My mother passed this recipe on to me. The moist bars have a delightful fruity taste, perfect for potlucks in winter and spring when fresh fruit is limited and expensive. -Linda Tackman, Escanaba, Michigan

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2-1/2 dozen.

Number Of Ingredients 14

1-1/2 cups sugar
2 eggs
1 can (15 ounces) fruit cocktail, undrained
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1-1/2 teaspoons baking soda
1 teaspoon salt
1-1/3 cups sweetened shredded coconut
1 cup chopped walnuts
GLAZE:
1/2 cup sugar
1/4 cup butter, cubed
2 tablespoons milk
1/4 teaspoon vanilla extract

Steps:

  • In a large bowl, beat sugar and eggs until blended. Beat in fruit cocktail and vanilla. Combine the flour, baking soda and salt; add to the creamed mixture until well blended. , Pour into a greased 15x10x1-in. baking pan. Sprinkle with coconut and walnuts. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 10 minutes. , In a small saucepan, bring the sugar, butter and milk to a boil. Remove from the heat; stir in vanilla. Drizzle over cake. Cool. Cut into bars.

Nutrition Facts : Calories 161 calories, Fat 6g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 174mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

FRUIT PUNCH



Fruit Punch image

Cool and easy recipe. Everyone always loves it, especially my niece.

Provided by Jo Ann Young

Categories     Drinks Recipes     Punch Recipes     Non-Alcoholic Punch Recipes

Time 5m

Yield 60

Number Of Ingredients 4

1 (64 fluid ounce) bottle fruit punch, chilled
1 (64 fluid ounce) bottle unsweetened pineapple juice, chilled
1 (2 liter) bottle ginger ale, chilled
½ gallon orange sherbet

Steps:

  • In a punch bowl, mix together fruit punch, pineapple juice and ginger ale. Add scoops of sherbet into the punch. Wait for the sherbet to begin melting, approximately 10 minutes, stir gently, and serve.

Nutrition Facts : Calories 42.7 calories, Carbohydrate 10.6 g, Fiber 0.1 g, Protein 0.1 g, Sodium 16.4 mg, Sugar 9.5 g

FRUIT PUNCH BARS



Fruit Punch Bars image

I don't remember where or when I got this recipe, but I make it quite often. It's a moist cake filled with fruity goodness.

Provided by Judy Garcia

Categories     Cookies

Time 50m

Number Of Ingredients 15

17 oz can fruit cocktail, very well drained
2 eggs
1 1/2 c granulated sugar
2 1/4 c all purpose flour
3/4 tsp baking soda
1/2 tsp salt
1 tsp vanilla
1 1/3 c flaked coconut
1/4 c walnuts, chopped
GLAZE
3/4 c granulated sugar
1/2 c butter or margarine
1/4 c evaporated milk
1/2 tsp vanilla
1/2 c walnuts, chopped (optional)

Steps:

  • 1. Drain fruit well.
  • 2. In large bowl, beat eggs and sugar until fluffy; stir in fruit, flour, baking soda, salt, and vanilla. Mix well.
  • 3. Spread in greased 9-inch square pan. Sprinkle with coconut and walnuts. Bake at 350° until done, 30-35 minutes. While cake is baking, prepare glaze.
  • 4. GLAZE: In saucepan, combine sugar, margarine, evaporated milk and vanilla. Over medium heat, bring to a boil and boil 2 minutes, stirring constantly. Remove from heat and add walnuts. Drizzle over hot cake.

FRUIT PUNCH BARS



Fruit Punch Bars image

When my Mom passed away I acquired her Recipe box. It was filled with wonderful family recipes of hers and relatives who have been gone for many, many years. It has been a wonderful trip down memory lane filled with delicious food memories. This was one of those cards "spotched and blotched" from many uses. It's easy and oh...

Provided by Deb Justus

Categories     Cakes

Time 1h30m

Number Of Ingredients 14

2 eggs
1 1/2 c sugar
16 oz crushed pineapple (or 16 oz. fruit cocktail) undrained
2 1/4 c flour
1 1/2 tsp soda
1/2 tsp salt
1 tsp vanilla
1 c coconut
1/2 c walnuts (chopped)
glaze
3/4 c sugar
1/2 c butter
1/4 c evaporated milk
1/2 tsp vanilla

Steps:

  • 1. Beat eggs and sugar until light. Add fruit, flour, soda, salt and vanilla. Spread in 15"x10"x2" greased pan. Sprinkle top with coconut and chopped nuts. Bake at 350 degrees for 25-30 minutes.
  • 2. While the cake is baking make the Glaze.
  • 3. Combine all glaze ingredients. Cook at medium heat. Bring to a boil, stirring constantly. Boil for 2 minutes.
  • 4. Drizzle on cake as soon as you bring the cake out of the oven.

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