Recipe for Easy Cherry Fruit Soup 
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Yield:
8 Servings
Ingredients:
Amount Ingredient
21 oz Cherry pie filling
8 oz Unsweetened pineapple chunks, undrained
2 cup Water
1 cup Prunes, pitted
2/3 cup Dried apricots, chopped
1 tbl Margarine
2 x Lemon slices
Instructions:
Instructions: Enjoy these.

In a 3-quart casserole, combine all ingredients. Cover and bake at 325 F for 1 hour. Serve Warm.

Serving Size: 1/8 recipe

NOTES : My husbands family is from Scandinavia, where fruit soups are common.

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