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.
up lime syrup for mojito fruit salad.
To make sorbet, churn
Mix according to instructions on box, using 7-Up instead of the water, which gives jello a real twang to whatever you put into the jello (fruit or vegetables). Chill until serving.
Boil fruit salad with salt.
Dissolve jello in hot fruit salad.
Let mixture begin to set.
Mash cream cheese and enough of the whipped cream to make smooth.
Fold cream cheese and remainder of whipped cream into gelatin mixture.
Mold and congeal.
irm.
For the fruit salad, combine all fruit in a large glass
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.
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!
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.
In medium bowl, add fruit salad, pineapple tidbits, mandarin oranges (drained), package of pudding and sliced bananas.
Stir ingredients and, if you would like, put maraschino cherry halves on top.
br>For the Summer Fruit Salad:
Mix fruit in a bowl.
br>Mix the ingredients for fruit salad and chill in the refrigerator
Pour the canned fruit, with its juice, into a
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.
Drain and save juice from pineapple and fruit salad.
Mix pudding and pineapple juice until smooth.
Mix fruit.
Refrigerate until chilled.
Drain fruit salad.
Combine cottage cheese and yogurt.
Layer in glasses or bowl:
cottage cheese mixture, fruit salad and granola.
Whip the cream (any brand).
Blend with mayonnaise; add salt. Strain syrup from can of fruit salad and mix the fruit salad with the blended mixture.
Freeze until solid.
Cut into squares and serve on lettuce leaf.
Makes 6 servings.
ooled sugar mixture over the fruit and toss gently to coat
For the fruit salad: Combine all the ingredients in
Mix flour, sugar, salt, baking powder and baking soda.
Add one small can fruit salad, drained, and one egg.
Sprinkle brown sugar and nuts on top.
Bake in 9 x 9 inch greased pan for 30 minutes in 350\u00b0 oven.