Cherry Fruit Soup

I like fruit soup any time of year and any time of the day!

Ingredients:

• 1 can (21 oz.) cherry pie filling
• 1 can (8 oz.) pineapple chunks in natural juices, undrained
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• 2 cups water
• 1/3 cup chopped dried apricots
• 1/3 cup chopped dried pears
• 1 cup pitted prunes
• 1 Tbsp. butter or margarine
• 2 lemon slices
• 1 tsp. quick-cooking tapioca

Directions:

In a three quart casserole dish, combine all ingredients. Cover and bake at 325 degrees F for one hour. Serve warm.

By Monica from Cortez, CO