Drain fruit for salad, mandarin oranges and pineapple.
Add pie mix.
Chill (overnight is better).
Before serving, add melon balls, bananas or strawberries.
Combine vinegar, oil and honey in a screw top jar. Cover and shake well.
Toss salad greens with star fruit and onion in a large bowl.
Shake dressing well and pour over salad mixture. Toss lightly to coat well.
Drain juice from fruit and use for cooking pudding according to directions.
Use juice and not milk.
When cool, add to fruit.
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 cocktail.
Gradually add salad dressing and sugar to softened cream cheese; mix in few drops food coloring until well blended.
Fold in drained fruit, marshmallows, nuts and whipped cream.
Spoon mixture into two 1 pound coffee cans.
Cover and freeze.
To serve, remove bottom of can with can opener and push logs out on serving plate and slice.
Makes 10 to 12 servings.
Drain all fruit thoroughly. Cream cheese until smooth. Beat in sugar. Add whipped cream and gently stir until smooth. Add all the fruits and marshmallows. Mix well and chill overnight before serving.
Cook pudding as
directed
on
package using 1 1/2 cups fruit juice from\tpineapple
and chunky fruit instead of milk. Cool. When cool, fold
in fruit; put in glass bowl, cover and refrigerate overnight.
Caramelize the Pineapple on a pan with some brown sugar on very low fire.
Heat the oil for the prawn crackers. Deep fry until they surface. If the oil gets too hot the crackers will look a bit golden. Take the oil cool a bit before continuing.
Prepare the fruit and break up the imitation crab so it looks a bit like spaghetti.
Mix the imitation crab, fruit, wakame salad, caramelized pineapple (include some of the caramel liquid) and mayo. Season with soy sauce and pepper to taste. Put the mixture on the prawn crackers. Enjoy!
Blend buttermilk into pudding mix, using medium speed of mixer.
When smooth, blend in topping.
If consistency of mixture seems too thick, add a little more buttermilk.
Fold in fruit cocktail and mandarin oranges, reserving half a can of oranges for garnish.
Add colored marshmallows to mixture, if desired.
Swirl a design on top of salad with a tablespoon.
Gently arrange balance of mandarin orange slices in swirled design on top of salad.
Put gelatine in ice cold water for 2 minutes.
Put Jell-O in dish and add 2 cups boiling water.
Add another 2 cups boiling water and stir.
Cool and add 4 cups of drained fruit juice and water as desired.
When thickens, add fruit or place fruit in serving dish and add gelatine mixture.
Drain fruit well.
Add 1 cup juice to pudding and add the fruit.
Can add bananas.
Cook pudding mix as directed on package using 1 1/2 cups unsweetened pineapple juice for the liquid instead of milk.
Cool. Fold in fruit.
Put in glass serving bowl.
Cover and refrigerate overnight.
Apples are optional and should be added shortly before serving if used.
Combine sugar and flour; stir in pineapple juice.
Beat eggs with lemon juice and add to flour mixture (mixing well).
Cook over low heat until thick and let cool.
In a large bowl, combine fruit. Pour cool custard mixture over fruit and coat well.
Combine grated cheese and coconut; spread on top of salad.
Refrigerate several hours.
Drain juice off of canned fruit saving pineapple and apricot juice.
Mix pudding with saved juice; add canned fruit.
Right before serving, add peeled apple and banana.
Note:
Vanilla instant pudding may be substituted.
Cut and drain fruit.
Combine sugar, cornstarch and curry powder.
Add oleo to fruit and sugar mixture. Mix fruit lightly. Turn into buttered casserole. Bake 40 minutes at 350\u00b0.
Serve warm.
Dissolve Jell-O in hot water.
Add lemon juice and salad dressing.
Blend with rotary beater, add cold water and blend. Pour into freezing tray and chill until firm around the edges. Remove from tray and whip until fluffy.
Fold in fruit.
Chill.
Mix gelatin with cold water; set aside.
Heat juice of fruit to boiling.
Add gelatin mixture; cool thoroughly, but do not let congeal.
Whip the cream.
Add mayonnaise and a couple of teaspoonfuls of sugar to the cream; mix thoroughly and add to the gelatin mixture.
Put fruit in an oblong glass dish.
Pour the liquid ingredients over it.
Taste for sweetness.
Serve with a dab of mayonnaise and a red cherry on top.
Serve on a lettuce leaf.
Cream
cheese, mayonnaise and juice.
Add drained fruit, marshmallows and nuts.
Mix well.
Chill before serving.
Peel and slice bananas into chunks.
Put lemon juice or Fruit-Fresh on bananas to keep from turning dark.
Add pineapple with
juice and instant pudding to bananas.
Stir.\tDrain peaches and
set
juice
aside.
Add
peaches
to other fruit mixture. Drain
mandarin
oranges
and
add to fruit mixture. Stir.\tFor thinner pudding, add some or all of peach juice.
Mix flour and sugar; beat eggs and mix with lemon and pineapple juice.
Cook until thick.
Cool a little.
Add mustard, when almost cool, pour and mix three salad mixture that has been mixed well.
Then top with grated cheese and on top of cheese, put can of coconut.
Do not use juice from fruit cocktail.