Prepare gelatin-free jel dessert according to package directions and pour into a mold. Refrigerate until firm, about 4 hours.
Combine fruit medley salad, mandarin slices, maraschino cherries, walnuts, and coconut cream in a large bowl. Mix until evenly combined.
Remove gelatin-free dessert from refrigerator and cut into small cubes. Add cubes and marshmallows to the fruit salad mixture and mix until well combined. Refrigerate until serving.
Drain fruit for salad, mandarin oranges and pineapple.
Add pie mix.
Chill (overnight is better).
Before serving, add melon balls, bananas or strawberries.
Drain diced pineapple, mixed fruit and mandarin oranges and set aside.
Blend sugar, flour and salt in small bowl and set aside.
Blend lemon juice, pineapple juice and 1 egg.
Add dry ingredients.
Cook until thick in a double boiler.
Chill.
Beat whipping cream until fluffy and stiff.
Add to cooked mixture. Fold in fruit and marshmallows.
Toss orange slices, apple, bananas, dates and fruit salad dressing.
Serve in lettuce cups.
Sprinkle with coconut.
Drain fruit. Mix rest of ingredients and stir in fruit. Chill for several hours or overnight.
Drain fruit cocktail, oranges and cherries.
In a large bowl, mix fruit cocktail, oranges and cherries.
Add sour cream, chopped walnuts, marshmallows and coconut.
Mix until all is blended. Place in another dish.
Cool in refrigerator for 2 hours and serve.
Drain the can of pineapple and 1 can of fruit cocktail; set aside.
Blend together the undrained can of fruit cocktail and the dry pudding mix.
Add the drained fruit cocktail, pineapple, nuts, marshmallows and Cool Whip.
Add coconut, if desired.
Chill until needed.
Pour boiling liquid over gelatin in bowl; stirring until gelatin is dissolved.
Add orange sherbet; stir until melted. Stir in one can of mandarin oranges.
Chill until firm in a ring mold.
Combine remaining ingredients; folding in sour cream. Chill at least 3 hours.
Fill in center of salad mold with fruit mixture.
Prepare pudding according to directions.
Add lemon juice and mix.
Stir in fruit.
Cut watermelon into a basket. Melon ball the fruit out of all the pieces. You will need about 4 cups of balls and save the rest for another use. In a large bowl, combine fruit cocktail, oranges, cherries, pineapple, marshmellows and watermelon balls. Add soda, toss lightly. Cover and refrigerate until chilled. (about 2 hours) Just before serving, stir in coconut and spoon into the basket.
Drain all fruit; mix with sour cream.
Add coconut and marshmallows.
Chill for 2 hours.
Drain fruit.
Mix all ingredients with sour cream.
Top with a small portion of the coconut.
Garnish with cherry on top.
Tastes best when chilled in refrigerator for a couple of hours before serving.
Add maraschino cherries.
Cut in half; do not add juice.
Mix well; chill.
Garnish with maraschino cherries.
Serve as salad or dessert.
4 cups.
*NOTE: The recipe for the caramelized nuts will
Drain all fruit.
Let Cool Whip get soft, then stir in pudding.
Add rest of ingredients.
Keep refrigerated.
ork in pan.
Make salad; Line crispy tortillas with romaine
Drain fruit in colander.
Add sour cream and marshmallows. Toss (mix) around.
Add coconut, if desired.
Let stay overnight but not necessary.
Whip cream with sugar and vanilla. Crush walnuts in a plastic bag and roll with rolling pin. Add to cream. Add drained fruit. Mix well and chill for 30 minutes before serving.
Drain fruit, mix with Cool Whip, coconut and marshmallows and refrigerate.
This is light and refreshing.
Great with Thanksgiving dessert, buffets or parties.
In a large bowl, mix together the sour cream, fruit cocktail and Mandarin oranges; mix well.
Add coconut and marshmallows. Fold together and chill for at least 2 hours.
Serve cold.