Creamy Orange Fruit Salad Food

CREAMY ORANGE FRUIT SALAD

Steps:

• Place the crushed pineapple in a strainer and drain out the pineapple juice. Pineapple retains a lot of liquid, which needs to be eliminated as much as possible so that leftover fruit salad doesn't become watery. Use a spoon and press down on the crushed pineapple to squeeze out more juice, toss and repeat several times. Transfer the crushed pineapple to paper towels to allow a little more moisture to be absorbed.
• Use the same strainer to drain the mandarin oranges, don't use a spoon to press down on them, these strain more easily. Place the oranges on a paper towel as well.
• Mix the orange jello, cottage cheese, and coconut flakes until well combined. Use a silicone spatula and gently mix in the drained pineapple and oranges. Finally, gently mix in the Cool Whip.
• Transfer the fruit salad to a large serving bowl, or several portion-sized bowls or glasses. Garnish with maraschino cherries and chill until ready to serve.

ORANGE CREAM FRUIT SALAD

Steps:

• In a large bowl, whisk milk, orange juice concentrate and pudding mix 2 minutes. Stir in sour cream., Add remaining ingredients; toss gently to coat. Refrigerate, covered, at least 2 hours before serving.

CREAMY ORANGE FRUIT SALAD

Steps:

• In a large bowl, combine the pudding mix with the milk and orange juice concentrate. Mix with an electric mixer for 1-2 minutes.
• Stir in the yogurt and then add the pineapple, mandarin oranges and strawberries.
• If serving immediately, add the bananas, but if you will be serving the salad later, store in the refrigerator and add the bananas just before serving.

CREAMY ORANGE SALAD

Steps:

• In a bowl, dissolve gelatin in water. In a bowl, beat cream cheese until fluffy. Gradually blend in the hot gelatin mixture, beating on low speed until smooth. Stir in milk; fold in whipped topping. , Transfer to a 2-1/2-qt. serving bowl. Refrigerate for 4 hours or until firm. If desired, garnish with a flower made of cherry, mint and oranges.

ORANGE CREAM FRUIT SALAD

Steps:

• In a medium mixing bowl, combine pudding mix, milk, and orange juice concentrate. Beat with an electric mixer on medium speed for 2 minutes. Mix in sour cream.
• In a large salad bowl, combine fruits. Gently mix in orange dressing. Cover, and refrigerate for 2 hours.

SUPER CREAMY FRUIT SALAD

Steps:

• Drain pineapple, reserving juice.
• Mix pineapple juice and dry instant vanilla pudding together and set in the refrigerator for 30 minutes.
• Mix the pineapple, fruit cocktail, mandarin oranges, bananas & marshmallows together.
• Gently fold in pudding mixture.
• Lastly, fold in cool whip.
• Cover and refrigerate.

ORANGE CREAM FRUIT SALAD

Steps:

• In a medium mixing bowl, combine pudding mix, milk, and orange juice concentrate. Beat with an electric mixer on medium speed for 2 minutes. Mix in sour cream.
• In a large salad bowl, combine fruits. Gently mix in orange dressing. Cover, and refrigerate for 2 hours.

CREAMY ORANGE FRUIT SALAD DRESSING

Steps:

• Beat all ingredients together in a small bowl.
• Chill several hours.
• Serve, cold, over fruit.
• Enjoy.

FRUIT SALAD WITH SWEET ORANGE CREAM

Steps:

• Add sour cream, orange juice and honey to a small bowl and whisk to combine.
• Place salad greens on a small platter or in a shallow serving bowl.
• Layer with fruit and top with dressing.

CREAMY FRUIT SALAD II

Steps:

• Combine the cream cheese and condensed milk; blend until smooth.
• Drain the juice from 1 can of the fruit cocktail and add to cream cheese mixture. Add the other can with all its juice and any other fruit at this time. Mix with a large spoon.
• Add extra condensed milk to sweeten if desired. Cover with saran wrap and chill. Mix well and serve cold.

ORANGE CREAM FRUIT SALAD

Steps:

• First, defrost the orange juice concentrate until it's completely defrosted or at least measurable. You only need half the can (6 oz.). In a medium bowl, pour in your pudding mix with 1 1/2 cups of milk followed by 3/4 cup of sour cream and 6 oz. of orange juice concentrate. Whisk together until pudding mix is worked into the mixture. Set in fridge until ready to use.
• Now, open your canned goods, drain them and set them aside. Peel all 4 apples and cut them into bite size chunks and toss them into a large bowl. Peel 3 bananas and cut them into bite size pieces and put them in bowl. Pour all your canned fruits into bowl now as well.
• Lastly, get the dressing that's been sitting in the fridge and give it a good stir again before you pour it onto the fruit. Stir it all up and there you have it!
• Let sit 24 hours before serving. Enjoy!

CREAMY TROPICAL FRUIT SALAD

Steps:

• Mix pineapple, oranges, papaya, mango, peach, plantains, and pomegranate seeds together in a large bowl.
• Stir lemon juice and honey together in a small bowl; pour over the fruit mixture and stir to coat. Add yogurt and gently fold fruit to coat.

ORANGE CREAM YOGURT FRUIT SALAD

Steps:

• In a large bowl, mix together pudding mix (don't prepare the pudding as directed on the box, just add the dry mix to a bowl), orange juice concentrate, and milk using an electric mixer.
• Mix in yogurt.
• Add in all remaining ingredients, making sure to drain the canned fruits well. If not serving immediately, don't add sliced bananas until you are ready to serve.