In a large bowl, combine the oranges, pineapple, whipped topping, coconut, marshmallows and milk.
Mix together well and chill 1 hour before serving. Garnish with cherries.
Combine all ingredients except marshmallows; chill for several hours.
Add marshmallows right before serving.
Also good with chopped pecans added!
Note: the original recipe had you mix the marshmallows in at the same time as the other ingredients, but I prefer to add them later as stated to keep them from getting mushy.
o serve.
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Watergate Salad 2.
Ingredients:
1
Combine sugar flour and salt in a saucepan.
Gradually stir in 1 3/4 cup of pineapple juice and eggs and cook until thick.
Add lemon juice and stir well.
In a separate pan boil 3 quarts of water, 1 teaspoon of oil and the dry pasta. Cook until soft.
Drain and rinse with cold water. Let cool to room temperature.
Combine with egg mixture and refrigerate overnight in an air tight container.
Mix lightly and add the mandarin oranges, pineapple, marshmallows and coconut.
Serve immediately.
Toss orange slices, apple, bananas, dates and fruit salad dressing.
Serve in lettuce cups.
Sprinkle with coconut.
Combine fruits and juice.
Chill.
Arrange fruits in lettuce cups.
Sprinkle with coconut.
Garnish with cherry.
Serve with whipped cream fruit salad dressing.
Makes six servings.
In large bowl, combine mandarin oranges, pineapple, orange sections, and sliced apples.
In small bowl, whisk together 2 Tbs. juice reserved from mandarin oranges, yogurt, sugar, and salt.
Pour over fruit and gently toss to coat.
Sprinkle with coconut and marshmallows.
Open all the cans of fruit and dump into a large colander over a sink. mix lightly to combine the fruits. Allow to drain at least half an hour, stirring around periodically to allow maximum drainage.
Meanwhile, chop pecans. Combine chopped nuts in a large bowl with the coconut and marshmallows. Add the sour cream and mix lightly.
Fold in the drained fruit until all is incorporated. Cover tightly with lid or plastic wrap and refrigerate overnight.
Combine pineapple and Jell-O. Heat until Jell-O is dissolved. Remove from heat and stir in buttermilk, coconut and pecans.
Fold in Cool Whip.
Pour in a 13 x 9 x 2-inch pan. Chill until firm.
Mix well together.
Save some coconut and oranges for top. Keep in refrigerator.
Combine fruits; sprinkle with lemon juice.
Chill.
Fold whipped cream into mayonnaise.
Fold into fruit mixture.
Serve on greens.
Top with coconut.
Combine fruits, marshmallows and coconut. Mix all together with Cool Whip.
Refrigerate several hours or overnight.
Mix fruits and coconut with sour cream.
Garnish with cherries on top and refrigerate.
After draining fruit, combine with grapes, marshmallows, coconut and nuts. Mix sour cream and sugar. Stir into fruit mixture. Chill. Serves 6.
Drain pineapple, reserving liquid.
Add cold water to liquid to measure 1 cup.
Stir boiling water into gelatin in large bowl for 2 minutes or until completely dissolved.
Stir in measure liquid.
Refrigerate 1 1/4 hours or until slightly thickened (consistency of unbeaten egg whites).
Stir in Cool Whip with wire whip until blended.
Refrigerate 10 minutes or until mixture mounds.
Stir in oranges, pineapple, marshmallows and coconut. Spoon into 6-cup mold.
Refrigerate 4 hours or until firm. Unmold.
Makes 10 servings.
Combine mandarin oranges, bananas, green grapes, dates and sprinkle with lemon juice.
Whip whipping cream and combine with mayannaise and fold into fruit mixture.
Mix in coconut and almonds.
Serve cold.
Drain diced oranges.
Combine oranges with next 3 ingredients; chill.
Fold dessert topping into mayonnaise; fold into fruits.
Spoon into crisp lettuce cups; sprinkle with coconut.
Makes 4 to 6 servings.
Stir yogurt, pineapple, raisins, coconut, and honey together in a bowl; add carrots. Stir until ingredients are thoroughly combined. Refrigerate until chilled, about 30 minutes. Stir again before serving.
Drain fruit well. Combine oranges, pineapple, marshmallows, sour cream and 1 cup coconut, mixing lightly but thoroughly. Garnish with the other cup of coconut and cherries. Chill well.
Wash, peel and cut oranges into thin slices.
Chop pineapple into small chunks.
Slice bananas.
Combine fruit and stir in powdered sugar and shredded coconut.
Sprinkle some coconut on top.
Chill.
Serve in small individual bowls or large bowl. Garnish with cherries or strawberries.
Makes 8 servings.