Drain fruit well and mix together (except bananas).
Mix dressing (sour cream and sugar to taste).
Mix fruit, dressing, marshmallows and coconut together.
Refrigerate overnight.
Just before serving, add sliced bananas.
Cut maraschino cherries in half.
Reserve portion of cherries and coconut for garnish.
Place sour cream in large mixing bowl. Add cherry juice; blend well.
Add fruit cocktail, pineapple and cherries; mix well.
Stir in marshmallows, coconut and red cherries.
Refrigerate, covered, overnight.
Mix all fruit, coconut and nuts together in large bowl.
Add sour cream and then marshmallows.
Chill.
Serves 10 to 15.
Combine1 can drained pineapple tidbits, 2 cans drained mandarin orange sections, 1 can drained fruit cocktail with 1 can of coconut and 2 cups miniature marshmallows.
Add 1 tub of sour cream and mix well through the fruit. Chill and serve.
This can be make two or three days ahead of serving.
Mix together sour cream, lemon juice, sugar and salt.
Add cherries, nuts, banana and drained pineapple.
Pour into 24 cupcake paper liners that have been placed in muffin tins. Freeze.
Mix all together.
Chill and serve.
You may cut recipe in half.
In a large soup pot add uncooked diced potatoes and water to cover. Bring to boil and cook until potatoes are tender. Drain and rinse potatoes.
Combine the cooked potatoes, cucumber, onion, celery seeds, salt and pepper. Toss lightly.
To prepare dressing combine hard boiled egg yolks with the sour cream, mayonnaise, vinegar and mustard. Add to the potato mix and toss very lightly.
Let stand 15 minutes before serving.
Garnish with chives or scallions.
Drain canned fruit.
Combine all fruit in a bowl.
Combine pudding mix, milk and orange juice concentrate in mixer bowl. Beat at high speed for 1 to 2 minutes.
Add sour cream; beat well. Pour over fruit mixture.
Chill, covered, in refrigerator. Yields 10 servings.
Mix all fruit in a large bowl.
In a small bowl, put pudding, milk and orange juice.
Beat 2 minutes.
Add sour cream.
Blend into fruit.
Cover and chill.
In a large salad bowl, combine fruits; set aside.
In a small mixing bowl, beat pudding mix, milk and orange juice concentrate for 2 minutes.
Add sour cream; mix well.
Spoon over fruit; toss to coat.
Cover and refrigerate for 2 hours.
Yield:
8 to 10 servings.
Drain and combine fruit. Set aside.
In a small bowl, combine the dry pudding mix with milk and orange juice concentrate.
Mix with rotary beater.
Beat in sour cream.
Fold into fruit mixture. Cover and chill.
In large bowl, combine fruits; set aside.
In small bowl, combine dry pudding mix, milk and orange juice concentrate.
Beat with rotary beater until blended, 1 to 2 minutes.
Beat in sour cream.
Fold into fruit mixture.
Cover and chill.
In large bowl, combine fruits; set aside.
In small bowl, combine dry pudding mix, milk and orange juice.
Beat with rotary beater until blended, 1 to 2 minutes.
Beat in sour cream.
Fold into fruit mixture.
Cover and chill.
Makes 10 servings.
In a large salad bowl, combine fruits; set aside. In a small bowl, beat pudding mix, milk and orange juice; beat until smooth. Add sour cream; mix well. Pour over fruit and toss to coat. Cover and refrigerate for 2 hours before serving.
In a medium mixing bowl, combine pudding mix, milk, and orange juice concentrate. Beat with an electric mixer on medium speed for 2 minutes. Mix in sour cream.
In a large salad bowl, combine fruits. Gently mix in orange dressing. Cover, and refrigerate for 2 hours.
y 3/4 cup of sour cream and 6 oz. of orange
Combine fruits; set aside.
In small bowl, combine dry pudding mix, milk and orange juice concentrate.
Beat until blended.
Beat in sour cream.
Fold into fruit mixture.
Good to allow sliced bananas to marinate in pineapple juice for 10 minutes to avoid their turning dark.
cut up any large pieces of fruit in the preserves. in the small mixing bowl stir together the apricot in peach preserves, sour cream and cinnamon. cover and chill up to 24 hours. serve with fruit slices. make 1 cup dip.
44 cal 3 gram of total fat 2 gram sat fat.
yogurt fruit dip: prepare as above. except use 8-oz carton plain yogurt for sour cream.
25 cal 0 gram total fat.
Drain fruit and combine in a large bowl.
(I sliced pears and cut peach slices in two pieces.)
In a small bowl, combine dry pudding mix, milk, sour cream and orange juice concentrate.
Beat with rotary beater until creamy. Fold into fruit mixture, adding grapes, if desired. Cover with additional mandarin orange sections, if desired.
Makes 12 generous servings.
Drain first 3 ingredients well.
Combine bananas and apples. Mix with other fruit.
Combine pudding, milk and orange juice. Beat 1 to 2 minutes.
Beat in sour cream.
Fold in fruit.
Cover and chill.
Serve on lettuce.
Serves 10.