Recipe For Fruit Jubilee


Fruit Jubilee


This recipe is one of those special family recipes.  It was a fund recipe that belonged to my Granny, Pauline Spry.  I can remember being in her kitchen getting ready for family reunions or “dinner on the ground” at our church and making this recipe.  In college at MTSU, I used this recipe as a demonstration in my presentation techniques course.  (Never hurts to share a little sweet treat with others!) This recipe is a summer favorite.  I usually ask my mom to make this for my June birthday.  It is refreshing and delicious. Fruit Jubilee is also a great way to celebrate June Dairy Month.


Serves: 12-15



by Shelly Barnes, Extension Agent, Family, and Consumer Sciences, Wilson County, TN


  • 2 C graham cracker crumbs
  • ¼ C butter, melted
  • ¼ C brown or white sugar
  • 1 regular sized container of whipped topping
  • 8 oz. pkg cream cheese, softened to room temperature.
  • 1 C confectioner’s sugar
  • 1 t vanilla
  • 1 can (approximately 1½-2 C) any fruit pie filling


In a large mixing bowl, combine first three ingredients and press into 9×13 pan. Refrigerate crust.

  1. In same mixing bowl, whip together cream cheese, confectioner’s sugar and vanilla. Fold in the Cool Whip. Spread over crust. Top with pie filling. (Optional toppings: blueberry, blackberry, lemon)
  2. Refrigerate a couple hours til set. Optional: top with a dollop of Cool Whip.

Subscribe to our FREE Newsletter!