With a wire whisk, combine and mix pudding and buttermilk; fold in the Cool Whip.
Fold in the fruits; add the nuts, and refrigerate.
The fruit salad keeps well in the refrigerator for several days.
You may try other fruits if you like such as cherries, pineapple, and coconut--they are also delicious.
Pour the canned fruit, with its juice, into a
up lime syrup for mojito fruit salad.
To make sorbet, churn
irm.
For the fruit salad, combine all fruit in a large glass
If using fresh fruit with canned fruit, drain canned fruit and combine the two before mixing the pudding.
Mix buttermilk and pudding together.
Fold in Cool Whip.
Place 1/2 of fruit in bowl. Top with pudding mixture and remaining fruit on top.
Makes 10 servings/169 calories per serving.
Lemongrass and Coconut Milk Syrup: In a saucepan, bring all the ingredients to a boil. Simmer for about 2 minutes. Strain and refrigerate until completely chilled, about 30 minutes.
Fruit salad: In a bowl, combine all the ingredients.
Drizzle with the lemongrass and coconut milk syrup just before serving.
Tips: If you make this fruit salad in advance, add the bananas and kiwis at the last moment. If you can't find lemongrass, use the grated zest of 1 one lime.
Combine flour and sugar; stir in egg, then fruit juices. Cook, stirring, over hot water until thick.
Cool.
Whip the cream; fold in.
Serve over fresh fruit or with jellied fruit salad.
br>Meanwhile, prepare the vodka fruit salad: In a small bowl, stir
In a parfait or sundae glass, layer some fruit salad, top with 1/2 of the yoghurt per serving, and layer more fruit on top. Drizzle with 1 tblsp honey per serving (or to taste), sprinkle with 2 tblsps of walnut pieces per serving and a sprinkle of cinnamon.
Enjoy!
If using canned fruit, be sure it is well drained.
Be sure fruit is cut into medium size pieces.
Set aside.
In medium size boiler, mix sugar and cornstarch, add Sprite.
Cook and stir until mixture thickens and turns clear, remove from heat.
Add box of Jell-O and stir until dissolved.
Pour over fruit stirring carefully until all fruit is covered.
Chill and serve.
Clean and drain fresh fruit or canned fruit (seedless grapes are best). Combine in a large bowl with poppy seed and nuts.
Whip or blend at high
blending speed for 30 seconds all other ingredients to form a glaze. Cover fruit with glaze. Chill.
Cook Acine de Pepe according to box directions; drain and set aside to cool.
Drain juice from canned fruit into a saucepan.
Add sugar, eggs, cornstarch and lemon juice. Cook over low-medium heat, stirring constantly until thickened.
Mix with the cooled pasta and refrigerate for a couple of hours.
Add fruit and Cool Whip and mix gently. Refrigerate for 1 hour.
Drain fruit salad and mandarin oranges.
Drain pineapple juice (about 1 cup) and mix with instant vanilla pudding.
Set aside for dressing.
Mix all ingredients; add dressing and mix well. Refrigerate several hours or overnight.
Yields 6 servings.
Mix cottage cheese and jello with spatula.
Night before, drain canned fruit.
Then add fruit to first two ingredients.
Just before serving, add partially softened Cool Whip.
Serve with plain cake or use with other salads.
Mix with mixer.
Select any fruit desired for fruit salad. Chill, then serve.
Pudding sauce becomes thick.
Drain juice from canned fruit.
Pour gelatin over juice to soften; stir.
Heat until dissolved.
Cool.
Add ginger ale and refrigerate until thickened.
Mix all fruits together and fold into the gelatin mixture.
Refrigerate until firm.
Cream cheese should be soft; blend well with sweetened condensed milk.
(You can use more than 4 tablespoons of milk, depending on how sweet you want it.)
Drain juice from canned fruit well (use fruits in their own juices).
Blend all ingredients together in a dish.
Keep in refrigerator.
Toss fruit, coconut and marshmallows with sour cream.
Chill and serve.
br>For the Summer Fruit Salad:
Mix fruit in a bowl.
br>Mix the ingredients for fruit salad and chill in the refrigerator