irm.
For the fruit salad, combine all fruit in a large glass
Mix with mixer.
Select any fruit desired for fruit salad. Chill, then serve.
Pudding sauce becomes thick.
Combine fruit in bowl.
In separate bowl, mix yogurt with pudding.
Combine this with fruit on serving dish.
Top with whipped topping.
You can garnish with kiwi fruit.
Combine all fruit in bowl.
In separate bowl, mix milk (or yogurt) with pudding.
Layer in casserole dish, beginning with fruit and ending with pudding.
Top with Cool Whip.
Pour the canned fruit, with its juice, into a serving
decorative glass dish. Decorate with the bergamot flowers and scented
For the fruit salad: Combine all the ingredients in
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
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.
o room temperature. Combine syrup with 3/4 cup lime juice
00b0F. Line 2 baking sheets with parchment paper. Beat egg whites
nto a loaf pan, cover with plastic wrap and freeze for
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!
Mix all fruit together.
Sprinkle instant pudding 1 box at a time.
Chill before serving.
If desired, use sugar-free puddings and lite fruit.
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.
he pastry, mix the flour with the yeast, sugar and salt
Empty one large can of fruit cocktail with juice in a serving bowl.
Empty one small can of mandarin oranges (drained) into same bowl.
Take small package of instant pudding (either vanilla, lemon, coconut or banana) and empty the dry powdered pudding into bowl and stir contents.
(Do not prepare the pudding; use it only as a powdered substance.)
Refrigerate few minutes.
In large bowl, carefully beat whipped topping, sugar and sour cream with mixer until stiff.
Add instant pudding, milk and continue beating until well blended.
Add fruit.
Chill.
Sprinkle with coconut, if desired.
Preheat oven to 450 degrees.
Line a jelly roll pan with foil.
Break up pretzels on pan.
Melt butter in microwave, add brown sugar, stir together, and dump onto pretzels.
Stir until well coated.
Bake for 5 minutes.
Cool and break apart pretzels.
For the fruit salad put into large bowl: mix pudding and buttermilk together.
Fold in the whipped cream, crushed pineapple, and mandarin orange pulp.
Cover top of salad with caramelized pretzel topping right before serving.