Aunt Debbies Fruit Salad Recipes

Steps:

• 1. In a large bowl combine Tang and pudding.
• 2. Drain pineapple and fruit cocktail in a separate bowl. Use 1/2 cup of the juice. If more is needed use from the oranges.
• 3. Pour juice into pudding mixture, beat on low for 3 minutes.
• 4. Add all canned fruit and stir to mix. Add Walnuts.

Steps:

• 1. Dissolve raspberry Jello in 1 cup boiling water.
• 2. Add pie filling. Pour into 9 x 9 x 2 inch pan.
• 3. Dissolve lemon Jello in 1 cup boiling water.
• 4. Add pineapple to lemon Jello.
• 5. Beat cream cheese and Mayonnaise together. Fold in whipped cream.
• 6. Add cream cheese mixture to lemon Jello.
• 7. Layer this mixture on top of the raspberry Jello mixture.
• 8. Chill and serve.

Steps:

• In a large bowl, combine fruits; set aside. Whisk sauce ingredients until smooth. Gently fold into fruits. Cover and chill for 3-4 hours before serving.

Steps:

• Drain the canned fruit. Use up to 2 cups of it for 2 cups of the liquid in the jello.
• Make up the jello using 2 cups of boiling water, and 2 cups of juice from the canned fruit, mixing well.
• Put into the mold.
• Refrigerate for about 1 1/2 hrs., or until jello is partially set.
• Stir in the drained fruit and nuts, and refrigerate until set.
• When ready to serve, tip bottom of mold into hot water for a few seconds. This will help to release mold onto serving plate.
• When ready to serve, place serving plate on top of mold and invert.
• Serve.