Heavenly Hash Fruit Salad Recipes

Steps:

• 1. FIRST, you will need 1 very large bowl for the salad and a medium mixing bowl for mixing dressing. (My VERY LARGE bowl is about 15 inches in diameter, and about 10 inches tall.) Wash and drain all fresh fruits and celery; allow to drain until as dry as possible. Drain all canned ingredients well.
• 2. Remove grapes from stems, cut in half if you wish, and add to the large mixing bowl. Cut cherries in half, if you wish (and remove stems, if needed). Add all to the salad bowl, along with drained canned orange segments and pineapple chunks.
• 3. Cut up apples and celery as directed in the ingredients list. dd to the large bowl (as per above).
• 4. Peel and slice bananas, and add to the salad bowl.
• 5. If using large marshmallows, cut them into quarters with kitchen shears into the salad bowl. If using miniature marshmallows, just add them to the salad bowl.
• 6. Add walnut pieces to the salad bowl.
• 7. To make the salad dressing, place thawed Cool Whip in a medium mixing bowl. Add mayonnaise and whisk them together. Add sugar, spices, and rum (or almond) extract.
• 8. Mix the dressing well to thoroughly combined.
• 9. Pour dressing over salad in a large bowl.
• 10. Gently fold all ingredients with a rubber spatula until well coated with dressing.
• 11. Cover and refrigerate for 1-2 hours before serving.

Steps:

• 1. Gather all ingredients.
• 2. In a large mixing bowl, beat together sweetened condensed milk and thawed whipped topping until very well combined.
• 3. Add remaining ingredients; fold in until very well combined.
• 4. Cover and refrigerate for at least 3 hours or overnight.
• 5. Serve well chilled; garnish with mint leaves or as desired. Cover and refrigerate leftovers.

Steps:

• 1. Drain pineapple well and set aside.
• 2. Using kitchen scissors or paring knife, cut each marshmallow into 4-6 pieces into a large mixing bowl (DO NOT use miniature marshmallows, it won't work; this step is sticky and a little tedious, but the results are so worth it!) Set aside.
• 3. In a mixing bowl, whip cream to stiff peak stage and set aside.
• 4. In a small saucepan, mix together well, egg yolks, sugar and vinegar.
• 5. Cook, stirring constantly, over medium/medium low heat until just thickened.
• 6. Remove from heat, add pineapple and stir until coated.
• 7. Pour mixture over marshmallows and mix very well (until all the marshmallow pieces are coated.)
• 8. Add whipped cream and fold in well.
• 9. Cover and refrigerate.
• 10. Before serving, give it an additional stir for final blending of flavors.

Steps:

• 1. In a large bowl combine rice, pineapple, marshmallows, cherries and 1 tablespoon of cherry juice.
• 2. In a chilled bowl, whip the cream until peaks form. Fold in powdered sugar. Fold whipped cream into rice mixture. Refridgerate for at least 2 hours before serving.

Steps:

• Stirring constantly, toast pecans in a dry medium-hot iron skillet until fragrant! Be careful not to scorch them! Set aside to cool, then chop!
• Add water to saved fruit juices to make 2 cups; bring to boil and dissolve gelatin.
• Add 2 cups cold water and cool until partially set.
• Add all ingredients EXCEPT cool whip.
• When thickened but not completely set, fold sour cream into cool whip, then into jello-fruit mixture until well combined.
• Pour into a pretty clear glass bowl, or trifle bowl ~ this makes a large amount!
• Chill for several hours before serving.

Steps:

• 1. Drain fruit cocktail, oranges, Drain pineapple juice into a cup
• 2. In large bowl add canned fruits. In separate bowl add lemon juice small amount of ice cold water and sliced bananas (small amount of water mostly lemon juice)
• 3. In another bowl add sour cream. Thin sour cream with pineapple juice until smooth & creamy. add dressing to canned fruit drain bananas (from lemon juice & water mixture) add to fruit mixture and add marshmallows. Stir and refrigerate. Serve and enjoy!

Steps:

• Mix together all ingredients in large bowl and chill for several hours.

Steps:

• Combine fruit, sugar and marshamallows.
• Fold whipping cream into fruit mixture.
• Keep chilled until serving time.

Steps:

• 1. Cook yolks, sugar, salt, vinegar and butter in double boiler until thick. Cool. Fold in remaining ingredients. Refrigerate overnight. If desired, add bananas just before serving.

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Cool completely.
• In a large bowl, combine rice, pineapple, marshmallows, cherries and about 1 tablespoon cherry juice. In a chilled bowl, whip the cream until peaks form. Fold in confectioners sugar. Fold whipped cream into rice mixture. Refrigerate for 2 hours.

Steps:

• After draining the fruits, pat them with paper towels to get more moisture off.
• Stir together sour cream and Cool Whip. Add remaining ingredients and stir gently to combine.
• Chill at least 4 hours.