From the kitchen of Shari Chamberlain, Pine Island, Minnesota
2 medium oranges, peeled and sectioned
1 pint fresh strawberries, washed, stemmed and halved
1 (15 3/4 ounce) can pineapple chunks or 1/2 small fresh pineapple, chunked
Orange cream topping
1 large banana, sliced
1/2 cup toasted coconut
Prepare oranges, strawberries and pineapple; refrigerate. Prepare orange cream topping. At serving time, slice banana and add to fruit. Alternate layers of fruit with coconut and orange cream topping in six 4-ounce parfait glasses. Orange cream topping: ¾ cup sour cream, 2 tablespoons light brown sugar, ¾ teaspoon grated orange peel and dash of salt. Combine topping ingredients in a small mixer bowl. Place with beaters in freezer until well-chilled. Whip topping mixture until doubled in volume, about 5 minutes. Refrigerate.