Drain fruit, reserving juice.
In saucepan, cook 1 cup reserved juice over medium heat; stir in gelatin.
Beat cream cheese in warm mixture.
Fold in fruit.
Remove from heat, chill in refrigerator until syrupy, 45 minutes.
Fold pecans, whipped cream topping and lemon juice (if using pineapple) into fruit mixture.
Pour mixture into 8-inch square pan.
Chill for 2 hours.
Cut into squares and serve.
uice, and pineapple. Add fruit until juice is thick with fruit. Can be
Whip cream cheese, vanilla or almond extract and 1/3 cup sugar until creamy.
Spread over cooled crust.
Spread with fresh fruit. Drain pineapple or fruit cocktail.
Add water to make 1 cup juice. Add cornstarch, 1/2 cup sugar and lemon juice.
Boil 1 minute to thicken.
Cool.
Pour over fruit and refrigerate for 2 hours.
In small saucepan, combine gelatin, sugar and reserved juice from pineapple.
Cook over low heat for 5 minutes, until gelatin and sugar are dissolved, stirring constantly.
Transfer to large bowl; stir in crushed pineapple, nectar, sour cream and salt until well combined.
Chill 1 1/2 hours, stirring occasionally, until mixture is consistency of unbeaten egg whites.
Coat an 8 cup mold or bowl with nonstick cooking spray; pour in gelatin-pineapple mixture.
Chill 8 hours or overnight until firm.
Combine juices, sugar and grenadine in 2 1/2-quart container. Stir until sugar is dissolved.
Just before serving, add ginger ale.
Pour over ice ring in punch bowl.
Garnish with fresh fruit. Makes 18 (4 ounce) punch size cups.
eat tasting easy to make fruit skewers for kids. A great
Drain pineapple and fruit cocktail; save syrups (making a total of 1 cup).
Combine cornstarch and sugar.
Then blend in beaten egg yolks and syrup blend.
Mix well.
Cook over medium heat, stir constantly until mixture comes to a boil and thickens. Remove from heat and cool at room temperature.
Fold in whipped cream, walnuts, marshmallows, pineapple and fruit cocktail. Chill.
Drain juice from pineapple and fruit cocktail.
Reserve to use with pudding.
Combine juice and pudding in small saucepan; bring to a boil, stirring constantly.
Mixture should thicken and become clear.
Cool to room temperature.
In large bowl, gently combine the pineapple chunks, oranges and fruit cocktail.
Pour pudding mixture over fruit and toss to coat fruit.
Refrigerate for 2 to 3 hours.
When ready to serve, add bananas and gently combine. Serve immediately.
Bananas may darken after a while.
Drain and save juice from pineapple and fruit salad.
Mix pudding and pineapple juice until smooth.
Mix fruit.
Refrigerate until chilled.
br>Place your fruit cup or serving of fruit in with the
Drain fruit and set aside.
Mix together beaten egg yolks, pineapple juice, flour and sugar.
Cook until thick, then let cool.
Add cherries to cooked mixture. Pour mixture over pineapple and fruit cocktail.
Refrigerate for 24 hours before serving.
Add bananas, marshmallows and whipped topping.
Chop fruit. Drain pineapple juice into container. Add pineapple to fruit. Combine sugar and cornstarch in small pan. Add beaten egg and pineapple juice. Stir constantly over medium heat until mixture starts to thicken; set aside and cool. Stir over fruit and chill.
Drain pineapple, mixed fruit and peaches, reserving pineapple juice.
Combine juice, pudding mix and instant breakfast drink; stir well.
Combine fruit and dressing; toss gently.
Chill. Yield: 6 to 8 servings.
Drain pineapple.
Reserve 1 cup juice.
Combine pineapple, remaining fruit and pecans in large bowl.
Toss gently.
Combine pudding and the reserved pineapple juice in mixing bowl.
Beat on high speed for 1 minute.
Pour pudding mixture over fruit and pecans and mix gently.
Makes 10 to 12 servings.
Let marshmallows soften in pineapple juice. Beat marshmallows. Pour in pineapple and fruit cocktail. Whip cream and fold into pineapple mixture.
Drain pineapple; save juice.
Drain mixed fruit, do not save juice.
Mix pineapple and fruit mix with Tang.
Add pudding mix. Mix well.
Slice bananas in pineapple juice.
Add to fruit mixture and mix again.
Drain fruit.
Save juice from the pineapple and fruit cocktail.
Mix juice with instant pudding.
Stir until thick. Pour over fruit.
Add sliced bananas and cherries.
Chill.
Drain pineapple and fruit (reserve pineapple juice).
Combine Tang and pudding with pineapple juice.
Combine fruits and dressing.
Chill well.
Drain juice from pineapple and fruit cocktail.
After pineapple and fruit cocktail has been drained, mix all ingredients together and refrigerate.
Drain fruit cocktail and pineapple, reserving liquid.
Drain mandarin oranges.
Combine box of pudding and 1 3/4 c. of reserved pineapple and fruit cocktail juice.
Cook until thick.
Chill to lukewarm.
Combine pudding with fruit and chill completely.
Fresh strawberries or fruit can be added as well.