Ingredients:

1 can Comelle
½ c. fresh lemon juice
1pt. whipped cream
Fruit cake
Flaked or chopped coconut

Procedure:
Mix milk and lemon juice: fold in whipped cream. Break the fruitcake into bite sized pieces and put in “9x13” pan. Pour the mixture over the cake. Cover with coconuts or nuts. Use fresh strawberries and pour a glaze over them. Fresh peaches can also be used. Refrigerate 24 hours before serving.