Salad cocktail on jelly

100 g concentrated fruit jelly

50 g apricots (pitted)

50 g cherries (pitted)

50 g plums (pitted)

50 g raspberries

50 g strawberries

30 g ice cream

4 h. l. coconut

Prepare fruit pudding according to package directions, cool.

Pour pudding cooked in wine glasses, each put on ice cream.

Make pudding sliced fruit, berries and coconut, immediately file a salad cocktail.