Layered Fruit Salad

Layered Fruit Salad


2 medium apples, unpeeled, cored and diced
1 15-1/4 ounce can apricot halves, drained and sliced
1 15-1/4 ounce can sliced pears, drained
1 15 ounce can sliced peaches, drained
1 20 ounce can
unsweetened pineapple chunks, drained
l/2 cup orange juice
1 teaspoon lemon juice
1 21 ounce can cherry pie filling
2 or 3 bananas, sliced
1 cup flaked coconut, plain or toasted

Layer apples, apricots, pears, peaches and pineapple in a large crystal
bowl. Combine orange juice and lemon juice, pour over fruit. Spread cherry
pie filling on top. Cover and chill for at least 2 hours. (When salad is to
be served for a morning brunch, I make it the night before.)

Before serving, arrange sliced bananas over pie filling; sprinkle with
coconut. Serve immediately. Yield: 14 to16 servings.