Rainbow Fruit Cups - cooking recipe

Ingredients

1/2 cup vanilla yogurt
1/2 cup frozen whipped topping, thawed
2 tbsp. orange juice
1 1/2 tsp. orange zest
2 (11 oz.) cans mandarin oranges, drained
2 cups juice-pack canned pineapple chunks
2 bananas, sliced
2 red apples, peeled, sliced
1 gallon rainbow sherbet

Preparation

Mix the yogurt, whipped topping, orange juice and orange zest in a medium bowl. Chill, cover and put in the refrigerator. Combine the oranges, undrained pineapple, bananas and apples in a medium bowl and mix gently. Chill, cover and put in the refrigerator. Spoon 1 scoop of sherbet into each of 16 dessert goblets or dessert bowls. Spoon several tablespoons of the fruit mixture over the sherbet. Top with the yogurt mixture.