2 tablespoons white sugar
1 cup sour cream
4 teaspoons vanilla extract
1 pound candied pineapple
1/2 cup sliced strawberries
1 cup sliced blueberries
1 cup sliced raspberries
2 cups sliced almonds
1 cup sliced almonds
1 cup sliced almonds
Preheat oven to 350 degrees F (175 degrees C).
Beat sugar in small bowl until frothy. Stir in sour cream and vanilla extract. Beat in pineapple and strawberries. Stir in raspberries and almonds.
Arrange fruit slices on an ungreased cookie sheet.
Bake at 350 degrees F (175 degrees C) for 25 to 40 minutes in the preheated oven. Cool slightly and store in refrigerator.