Ambrosia Fruit Salad
1 (8 ounce) container frozen whipped topping, thawed
2 1/2 cups shredded coconut
1/2 cup chopped walnuts
1 (8 ounce) can fruit cocktail, drained
1 (8 ounce) can pineapple chunks, drained
1 (11 ounce) can mandarin oranges, drained
3 cups miniature marshmallows
1 (10 ounce) jar maraschino cherries, drained (optional)
1 teaspoon ground nutmeg (optional)
1 teaspoon ground cinnamon (optional)
In a large bowl, combine the whipped topping, coconut, chopped nuts, fruit cocktail, pineapple, mandarin oranges, marshmallows, cherries, nutmeg and cinnamon. Mix together well and refrigerate for 30 to 45 minutes.
1/4 cup cold water
1 pkg. unflavored gelatin
1/4 cup boiling water
2 1/4 cups strawberries
1 tsp. lemon zest
1/3 cup sugar
1 1/2 cups heavy cream
4 to 6 mint leaves
Pour the cold water into a small bowl and sprinkle with the gelatin. Let stand for 2 minutes. Pour the boiling water over the gelatin mixture and whisk or stir with a fork until the gelatin is dissolved. Set aside 6 perfect strawberries for the garnish. Place the gelatin mixture, lemon zest, the rest of the strawberries and the sugar into a blender or the bowl of a food processor and puree until smooth.
Meanwhile, whip the cream with an electric mixer until it forms soft peaks; set aside a few dollops for the garnish. Pour the strawberry mixture over the whipped cream and gently fold the ingredients together. Spoon the mixture into 4 parfait or stemmed glasses, cover and refrigerate for at least 3 hours. Just before serving, garnish each glass with the additional whipped cream, a whole strawberry and a mint leaf. Makes 6 servings.
Easy Fruit Salad
1 pint strawberries – cleaned, hulled and sliced
1 pound seedless grapes, halved
3 kiwis, peeled and sliced
3 bananas, sliced
1 (21 ounce) can peach pie filling
In a large bowl, combine the strawberries, grapes, kiwis, and bananas. Gently mix in peaches. Chill for 1 hour before serving.
3 oz. package lemon Jell-O
1 cup boiling water
16 oz. can whole berry cranberry sauce
2 small cans mandarin oranges, drained
9 oz. can crushed pineapple, drained
1 cup chopped toasted pecans
In saucepan combine Jell-O and boiling water. Stir until dissolved. Add the cranberry sauce and stir until fairly smooth. Add the remaining ingredients and stir until well blended. Transfer to mold or serving dish, cover with plastic wrap and chill until firm.