Dairyland Peach Recipe Corner
FRUIT SALAD SUPREME
 1 c. mandarin oranges
1 tall can pineapple chunks
1 (#2) can fruit cocktail
1 pkg. vanilla pudding (not instant)
20 large size marshmallows
1 can heavy cream
Drain fruit well. Reserve juice, measure 1 1/2 cup juice, combine with pudding and cook until thick and smooth. While hot, add marshmallows and stir to dissolve. Add fruit and cool to room temperature. Whip cream stiff and add to fruit mixture. Pour into bowl, cover and refrigerate. Serves 10 - 14. Note: any whipped cream topping can be used. 
 
FRUIT SALAD
1 large (12 oz.) container Cool Whip
1 can sweetened condensed milk
Stir together lightly and add:
1 lg.  can mandarin oranges, drained
1/2 pkg. miniature marshmallows
1 can pineapple chunks, drained
1 can cherry pie mix
 
5 CUP FRUIT SALAD
1 c. pineapple chunks
1 c. mandarin oranges
1 c. coconut
1 c. miniature marshmallows
1 c. sour cream
Mix all together. Best if set overnight.
 
MACARONI FRUIT SALAD
1 small box ring macaroni (cooked, drained and cooled).
Cook over low heat:
2 beaten eggs
1 c. sugar
2 Tbsp. flour
1/2 tsp. salt
Add juice from 2 cans (#2 size) crushed pineapple and cook until thick. Pour over macaroni and let stand overnight in refrigerator. At least 1 hour before serving, add the crushed pineapple, 1 large can drained fruit cocktail, 1 (8 oz.) carton Cool Whip and 2 c. colored miniature marshmallows. Makes a large batch.
 
ORANGE CREAM FRUIT SALAD
1 can (20 oz.) pineapple tidbits, drained
1 can (16 oz.) peach slices, drained
1 can (11 oz.) mandarin oranges, drained
2 medium firm bananas, sliced
1 medium apple, chopped
1 pkg. (3.4 oz.) instant vanilla pudding
1 1/2 c. milk
1/3 c. orange juice
Mix all together and refrigerate.
 
LIME-PINEAPPLE SALAD
 Boil 2 minutes:
1 small package lime Jello
1/2 c. pineapple juice
1 c. cold water
Stir in 12 large marshmallows until dissolved, cool.
Fold in:
1 c. whipped cream
1 c. cottage cheese
1 c. drained crushed pineapple
Let set.
 
RASPBERRY JELLO
 2 boxes (3 oz.) raspberry Jello. Dissolve in 2 cups hot water. Add 2 pints frozen raspberries and pour into dish.
Mix:
1 c. whipped cream, whipped
1/2 (8 oz.) pkg. cream cheese
1/2 c. powdered sugar
Mix together and add 1 cup miniature marshmallows. Frost Jello with whipped cream mixture and refrigerate. 
 
ORANGE FLUFF
1 small size vanilla pudding, not instant
1 small box orange Jello
1 1/2 c. water
Boil 1 minute, cool. Add: 1 c drained fruit cocktail, 1 cup cream, whipped. Let stand for 1 hour before serving. 
 
PISTACHIO PEAR SALAD
1 (29 oz.) can pears, drained
1 (3 oz.) box instant pistachio pudding
1 pint whipping cream
Whip cream until stiff. Add pistachio pudding mix. Drain pears and mash. Add to the cream and pudding mixture. Chill. 
 
STRAWBERRY SHORTCAKE SALAD
3 1/2 oz. instant vanilla pudding
1 pt. whipping cream or 16 oz. Cool Whip
1 c. milk 
8 oz. sour cream
1/2 of angel food cake
1/2 tsp. orange peel (optional)
2 pints fresh strawberries
Mix the first four ingredients until smooth. Fold in whipping cream or Cool Whip. Cut angel food cake into bite size cubes. In a large bowl, layer 1/2 cake, 1/3 strawberries and 1/2 of pudding mixture. Do again. Garnish top with remaining strawberries.
 
FRUIT SALAD
21 oz. can sliced peaches, drained
2 kiwi fruit, peeled and sliced
20 oz. pineapple chunks, undrained
2 sliced bananas
11 oz. can mandarin oranges, drained
6 oz. bottle maraschino cherries drained and blotted on paper towels, cut in half
3 oz. box lemon pudding mix (instant)
Stir all together and store in refrigerator. Keeps for 3 days. Serves 10 - 12 people. 
 
WATERGATE SALAD
Combine:
1 small box pistachio instant pudding
1 can crushed pineapple
Add and blend:
1/2 lb. miniature marshmallows
1 small tub of Cool Whip
Refrigerate and serve. 
 
PRETZEL JELLO
1 1/2 crushed pretzels (not too fine)
1/2 c. sugar
1 large pkg. strawberry Jello
1/2 c. sugar
1/2 c. butter, melted
2 c. boiling water
8 oz. pkg. cream cheese, softened
2 (10 oz.) pkg. frozen strawberries or raspberries
1 large container whipping cream
2 c. miniature marshmallows
Mix pretzels, sugar and butter, pat into a 13-by-9-inch buttered pan. Bake at 350° for 6 minutes. Cool. Cream the cheese, blend in whipped topping and 1/2 cup sugar. Spread over baked mixture. Dissolve Jello in boiling water. Add strawberries and mix well. When partially set, pour over cheese mixture and put in refrigerator. 
 
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