For a sweet but nutritious no-fat dessert; put chopped fruit slices in a square cake pan.
Add in canned fruit.
Sprinkle top with cinnamon-sugar-flour and flake cereal.
If raisins are included, put in fruit part, not topping, as their skins can burn. Cook for 30 minutes at 350\u00b0.
Fix topping by mixing milk, almond extract with dessert topping whip.
Beat according to directions on package, set aside.
Fold in peach pie filling, well drained fruit cocktail, marshmallows.
Turn into square baking pan.
Spread with Topping mix.
Sprinkle with grated coconut, chill.
Stir peaches, pineapple, strawberries, kiwi fruit, brown sugar and spices in a medium bowl.
Layer fruit alternately with whipped topping in large dessert or trifle bowl.
Drain pineapple, fruit cocktail and oranges.
Reserve 3 cups juice.
Drain and rinse cherries.
Mix together pudding and fruit juice.
Bring to a boil.
Let cool and mix with fruit.
If desired you can layer fruit with angel food cake and pour pudding mixture over it.
Mix fruit with grenadine syrup and Kirsch in bowl.
Cover. Refrigerate 3 hours or more.
When ready, divide mixture between 4 dessert dishes.
Top each serving with a spoon of raspberry sherbet.
Preparation time:
15 to 20 minutes.
Pour fruit and juice in baking pan (
Mix the pudding into the pineapple with juice.
Add a can of fruit cocktail or whatever fruit you wish.
Bananas can be used at last minute just before serving.
Let stand awhile or overnight. Fresh fruit can be used also.
Mix together thoroughly and refrigerate until thick.
You may also add additional fruit, such as mandarin oranges, sliced peaches or bananas.
Drain any additional fruit you add.
Drain fruit; mix together being careful not to mash.
Add nuts and marshmallows to taste.
Mix Cool Whip and chill.
(I chill cans of fruit first.)
Slice about 3 pounds fruit in bowl and sprinkle with lemon juice.
Place in buttered pan.
Mix until crumbly flour, brown sugar, butter and cinnamon.
Sprinkle over top of fruit.
Bake at 375\u00b0 for 30 minutes or until fruit is cooked.
Drain cans of fruit (peaches, pears, fruit cocktail, etc.); reserve liquid.
You may have to add some orange juice concentrate or pineapple juice to have 4 cups fruit juice.
Use this to cook the boxes of pudding instead of milk.
Pour over fruit and toss. Chill and serve.
Makes for a crowd.
Half recipe for smaller portion.
Use what fruits are in season or your favorite.
Drain all the fruit.
Prepare the pudding mix according to package directions.
Fold in the whipped topping and the fruit. Refrigerate.
In a large bowl, combine fruits, marshmallows and pecans.
Fold in the Cool Whip topping and the mayonnaise into the fruit; toss lightly to combine well.
Transfer the mixture to a 8x8-inch dish.
Chill in the freezer for about 1 hour (NOT until solid).
Cut into squares.
*note* make sure that the canned fruit is VERY well drained, I like to pat off any excess moisture with a paper towel.
Also, if you plan to double this recipe, prepare in TWO separate pans.
Drain fruit in a bowl.
Set aside.
Stir together pudding mixes.
Pour in liquid slowly with pudding mixes.
Mix well. Microwave on High until it boils and looks clean, about 6 minutes. Stir 2 or 3 times while cooking.
Cool.
Add fruit.
Chill for awhile.
Then serve.
Mix pudding with liquid drained from fruit.
Use low speed on mixer.
When this mixture gets thick, fold in the fruits.
Chill in refrigerator for at least 2 hours.
Mix the first 3 ingredients.
Fold in peach pie filling, well drained can of fruit cocktail and marshmallows.
Pour into bowl and top with coconut.
Drain fruit; reserve liquid from fruit.
Put instant pudding mix in bowl and use liquid from fruit.
Stir until lumps are dissolved.
Chill and serve.
Much better if chilled about 2 hours before serving.
Mix undrained fruit cocktail, pineapple and sliced bananas together.
Stir in instant pudding until well blended.
Store in refrigerator.
Drain fruit; save juice.
To 2/3 cup juice add dry pudding and mix.
Add fruit to pudding mixture.
Put in refrigerator 8 hours or overnight.
Just before serving, add sliced bananas if desired.
Mix fruit cocktail, pineapple and oranges.
Just before serving, add fresh fruit.
Serve as is or over ice cream or pound cake.