posted by Sue Freeman 09-16-98 8:16 AM
Frozen Fruit Salad
2 (3 oz.) pkg. cream cheese
1 cup mayonnaise
1/4 cup lemon juice
1/4 cup sugar
pinch of salt
2 cups pineapple tidbits,
drained
2 cups diced orange sections,
drained
1 cup snipped maraschino
cherries, pitted and halved
1 cup pecans, chopped
3 cups heavy cream
strawberries
Blend cream cheese, mayonnaise, juice, salt and sugar.
Lightly mix with pineapple, oranges, cherries, nuts and 2 cups cream (whipped). Pour in ring mild or Bundt pan; cover
top tightly and freeze.
Thaw, unwrapped, 1 hour in refrigerator.
To serve let stand in hot water for 2 to 3 minutes; unmold. To garnish fill center with 1 cup whipped cream and top with strawberries. This salad will serve 10 to 12 people.
Frozen Fruit Salad
3 oranges
3 lemons
3 bananas
3 cups sugar
3 cups water
1 (8 oz.) can crushed pineapple
1 small can maraschino
cherries
Mix and freeze to slushy stage.
Frozen Fruit Salad
1 (6 oz.) can frozen orange
juice concentrate
1 (20 oz.) can crushed
pineapple in its own juice
10 sliced ripe peaches or 2
lb. frozen sliced peaches
(unsweetened)
Reconstitute orange juice and fold in fruits. Place in freezer containers. Partially thaw before serving.
Yields 10 servings cups.
Exchanges: 1 serving (1/2 cup) equals 1 fruit exchange. Calories: 54 calories.
Frozen Fruit Salad
6 oz. can frozen lemonade
6 oz. can frozen orange juice
4 to 6 diced bananas
1 (8 oz) can crushed pineapple
1 (10 oz.) pkg. frozen
strawberries
1 1/2 cups water
1/2 cup sugar
Thaw frozen juices and fruit; mix together and mold.
Freeze overnight.