Frozen Fruit Salad-Dessert

Name: Frozen Fruit Salad-Dessert
Yield: Makes 9 quarts. Each quart makes 6 to 8 servings
Ingredients: 3 c. mayonnaise; 4 (1 lb. 4 oz.) cans crushed pineapple; ¼ c. lemon juice; 2½ c. sugar; ½ tsp. salt; 2 c. coarsely chopped pecans; 2 qts. heavy cream, whipped, or 10 envelopes dessert topping mix, whipped, or 1 qt. heavy cream and 5 envelopes dessert topping mix, whipped; 2 (1 lb.) cans sliced peaches; 2 c. fresh white seedless grapes, halved, or 2 (1 lb. 4 oz.) cans; 1½ c. maraschino cherries, cut in eighths; ½. lb. marshmallows, quartered (30); 2 tsp. crystallized ginger, finely chopped; 1 envelope unflavored gelatin; ¼ c. cold water; 1 c. orange juice

Preparation info

Makes 9 quarts. Each quart makes
6 to 8
servings

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Serve attractive slices of this luscious frozen treat to holiday drop-in guests

Ingredients

4 (1 lb. 4 oz.) cans crushed pineapple
2 (1

Lunch

Method

Drain fruit; save 1½ c. pineapple syrup. Cut peaches in 2′ cubes. Combine fruit, marshmallows and ginger.
Soften gelatin in cold water.
Heat pineapple syrup to boiling. Add gelatin; stir to dissolve. Add orange and lemon juices, sugar and salt; stir to dissolve