Moms Fruit Salad Recipes

Steps:

• Combine fruit in large bowl, fold in sour cream & coconut. Stir well. Refrigerate for 2-3 hours before serving.

Steps:

• 1. Mix all of the fruit in a medium bowl.
• 2. Pour lemon juice over them; set aside.
• 3. In a small bowl, mix mayonnaise and sugar; stir well. Add pineapple juice a little at a time. The sauce should be a little thin, but not runny.
• 4. Pour sauce over fruit; stir well. Cover bowl with plastic wrap. Chill salad and remove right before you're ready to eat (within 30 mins.- 1 hour or the bananas will go brown). Enjoy!

Steps:

• Prepare fruits and put all together in a large bowl.
• Mix whipping cream with 6 tsp of sugar and 1/4 tsp almond extract.
• Add a couple of tablespoons of cherry juice to make it a pretty pink and give it extra flavor.
• Add marshmallows and whipped cream to fruit and chill until ready to serve.

Steps:

• Drain fruit and place in mix bowl.
• Stir in marshmallows and sour cream.
• Chill and serve.
• Can add nuts or coconut if desired.

Steps:

• Drain fruit, mix together and set aside.
• Whip 1/2 pint cream, add 1/2 cup sugar and set aside.
• Beat the cream cheese and add mayonnaise and set aside.
• Dissolve gelatine in lemon juice over hot water, then add to mayonnaise and cheese mixture.
• Add fruit, then fold in whipped cream, marshmallows and nuts.
• Pour into mold or 9X13, and chill until set.

Steps:

• Beat cream cheese in a large mixing bowl using an electric mixer until fluffy. Add sour cream, sugar, and salt; mix well.
• Drain pineapple, reserving the juice. Dip banana pieces into the pineapple juice and place in a bowl. Add cherries, oranges, and the pineapple.
• Add marshmallows to the cream cheese mixture; fold in the fruit mixture. Grease a fluted tube pan with cooking spray and turn the fruit salad out into the pan.
• Cover and freeze salad for at least 8 hours. Unmold and let stand at room temperature at least 10 minutes before cutting.

Steps:

• Whisk the flour & sugar together. Beat eggs until light, and whisk in flour & sugar.
• Drain a can of pineapple tidbits into a 2-cup measure, add the lemon and orange juices, and pour in enough vinegar to make 1-1/4 cups total liquid.
• Add to the egg mixture. Cook in double boiler, stirring constantly, until thickened.
• Chill thorougly, then fold in whipped cream.
• Fold into your mixed fruit--you really can use whatever fruit you have on hand. I've added mango, pears, starfruit, kiwi, and I can't remember what all!
• Chill and enjoy!