This recipe is one of those special family recipes. It was a fund recipe that belonged to my Granny, Pauline Spry. I can remember being in her kitchen getting ready for family reunions or “dinner on the ground” at our church and making this recipe. In college at MTSU, I used this recipe as a demonstration in my presentation techniques course. (Never hurts to share a little sweet treat with others!) This recipe is a summer favorite. I usually ask my mom to make this for my June birthday. It is refreshing and delicious. Fruit Jubilee is also a great way to celebrate June Dairy Month.
by Shelly Barnes, Extension Agent, Family, and Consumer Sciences, Wilson County, TN
- 2 C graham cracker crumbs
- ¼ C butter, melted
- ¼ C brown or white sugar
- 1 regular sized container of whipped topping
- 8 oz. pkg cream cheese, softened to room temperature.
- 1 C confectioner’s sugar
- 1 t vanilla
- 1 can (approximately 1½-2 C) any fruit pie filling
In a large mixing bowl, combine first three ingredients and press into 9×13 pan. Refrigerate crust.
- In same mixing bowl, whip together cream cheese, confectioner’s sugar and vanilla. Fold in the Cool Whip. Spread over crust. Top with pie filling. (Optional toppings: blueberry, blackberry, lemon)
- Refrigerate a couple hours til set. Optional: top with a dollop of Cool Whip.